If you’ve already been fortunate enough to visit the Mediterranean you may have sampled the delightful Greek soup known as Avgolemono. It’s rich and warming to the soul and deliciously fragrant without being heavy or overly filling. If you enjoyed it as much as we did while visiting, we’re hoping you’ll be pleased to try out this recipe that captures all the goodness you experienced on your trip! Ingredients1 chicken cut in pieces6 cups of water and 6 cups chicken stock2 cups orzo (or rice if you would like to substitute)sea saltground pepper1/4 teaspoon Greek oregano3 tablespoons extra virgin olive oil2 eggs, separatedjuice from 2 fresh lemons 1 tablespoon of waterDirections1.Place the chicken in a large stock pot and add water and stock. Bring to a full boil skimming off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone (about two hours).2.Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the orzo (or rice), salt, pepper, oregano, and olive oil. 3.Reduce heat, and simmer until the orzo (or rice) is done, approximately 20 minutes. Remove from the heat.4.While the orzo (or rice) is cooking, bone the chicken and cut the meat into pieces.5.In a mixing bowl, beat or whisk the egg whites until foamy. 6.Beat in egg yolks, water, and lemon juice. Fill a measuring cup with hot soup broth and add liquid to eggs slowly, beating /whisking continuously. NOTE: If the hot liquid is added too quickly to the eggs, the mixture will curdle be patient. 7.When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. 8.Shake the pot gently to distribute. Do not stir.9.Add the chicken to the soup and serve with a little sprinkled black pepper. Serves 8-10.10.Enjoy!