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.