Avgolemono

1. 1

   Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells.

2. 2

   Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat.

3. 3

   Lower the heat and hold at a simmer.

4. 4

   Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time.

5. 5

   When you have added about a quarter of the broth, stir the mixture back into the pot.

6. 6

   Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes.

7. 7

   (Be careful not to let the soup boil or the eggs will overcook and ruin it.)

8. 8

   Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps.

9. 9

   In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth.

10. 10

    Bring to a simmer to warm the chicken, then strain off the broth.

11. 11

    Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl.

12. 12

    Ladle the soup into the bowls and serve immediately.

No additional tips available.