Avgolemono Soup

1 . Stage

Saute the onions: Heat the olive oil in a medium pot and saute the onion over medium-high heat until it's soft and translucent, about 4 to 5 minutes.

2 . Stage

Cook the orzo or rice: While the onion is cooking, bring another pot of salted water to a boil and add the orzo or rice. Cook according to package directions.

3 . Stage

Add the chicken stock to the onion: When the onion is ready, add the chicken stock and water and bring to a bare simmer.

4 . Stage

Drain the orzo or rice and add to the stock and onion: When the orzo or rice is nearly done—firm, but mostly cooked —drain the boiling water and add the pasta or rice to the chicken broth.

5 . Stage

Add the diced chicken breast: Add the chicken and let cook 5 to 8 minutes, then taste the soup for salt. Check to make sure the chicken is cooked through by pulling a piece out and making sure there is no pink left inside. If not, continue to cook until the chicken is cooked through.

6 . Stage

Temper the eggs: Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladles of broth as you want to the mixture.

7 . Stage

Whisk the tempered eggs into soup and serve: Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.