Avgolemono Greek Lemon Chicken: A Comforting Delight

Avgolemono is a traditional Greek lemon chicken soup known for its comforting and tangy flavor.

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Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until the vegetables soften and become fragrant.
Stir in the finely chopped garlic and cook for an additional minute. Add the bay leaves, whole chicken breasts, and chicken stock to the pot.
Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes, allowing the flavors to meld and the chicken to cook through.
Take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the simmering broth and cook for 10 minutes until the pasta is tender.
Using two forks, shred the cooked chicken breasts into bite-sized pieces and return them to the pot with the soup.
While the orzo cooks, whisk together the egg yolks and lemon juice in a separate bowl. Temper this mixture by slowly ladling 1-2 scoops of hot soup broth into the eggs while whisking continuously to prevent curdling.
Gradually pour the tempered egg-lemon mixture back into the soup pot. Stir the soup continuously and cook over low heat for another 5 minutes, allowing it to thicken slightly without boiling.
Stir in fresh dill and season with salt and freshly ground black pepper to taste. Serve the Avgolemono hot, garnished with additional dill if desired.