Chicken Avgolemono Soup

Chicken Avgolemono Soup

For the soup -

8 cups water
8 cups chicken broth
2 packages skinless chicken legs, about 10
4 large carrots, peeled and sliced
3 stalks celery, sliced
1 large onion, chopped
2 cans sliced white potatoes, cut into quarters
2 chicken bouillons
1 1/2 cups uncooked orzo pasta
Salt and pepper

For the avgolemono -

Juice from 2 lemons
Yolks from 6 large eggs

In a large pot cover chicken legs with water and broth. boil on high heat for 45 minutes to an hour. Skim off any fat that rises to the top. Remove chicken and allow to cool. Once cooled, shred the chicken into bite-sized pieces.
Meanwhile, add the carrots, celery, onions and bouillon to the pot, season with salt and pepper and continue to cook for another 45 minutes.
Add the sliced potatoes and the orzo and cook until the orzo is tender, about 15 minutes.

How to make the avgolemono -

Just before the cooking time is up, remove a cup of the broth and allow to cool. In a medium bowl, beat the egg yolks. Slowly beat in the broth, whisking continuously.
As soon as the orzo has cooked, turn off the heat. Add the avgolemono mixture to the soup and stir in gently, stirring in one direction only. Add the lemon juice a little at a time until you get the desired lemon flavor.
Pour soup into bowls and serve with crusty Italian bread.