Avgolemono Soup

Place the whole chicken in a large stockpot. Add the chopped onion, carrots, celery, bay leaves, dried oregano, and water. Season with salt.

Turn the heat to high and bring the pot to a boil.

Reduce heat to medium-low, cover partially, and simmer gently for 1 to 1.5 hours, or until the chicken is cooked through. Skim off any scum that rises to the surface during the first 30 minutes.

Carefully remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean bowl or container. Discard the solids.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced white onions and a pinch of salt. Cook until soft and golden, about 10-15 minutes.

Stir in the Arborio rice and cook for 1 minute. Pour in about 6 cups of the strained chicken broth and season with salt.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes, stirring occasionally, until the rice is very soft and has started to break down, thickening the soup.

In a medium bowl, whisk together the two large eggs, black pepper, and cayenne pepper until well combined.

Slowly whisk in the fresh lemon juice. Then, very gradually, ladle about 1 cup of the hot soup broth into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.

Slowly pour the tempered egg-lemon mixture into the simmering soup while whisking continuously. Do not let the soup boil after adding the avgolemono.

Stir in the shredded or diced cooked chicken, if using.

Reduce heat to low and cook for another 5 minutes, stirring gently, until the chicken is heated through and the soup is warmed.

Taste the soup and adjust salt and lemon juice as needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of lemon zest.