1. Simmer broth & chicken:

1. In a large pot, combine broth, chicken, onion, carrots, celery, and bay leaves.
2. Bring to a boil; reduce heat to low. Cover and simmer 15–18 minutes until chicken is cooked through.

2. Cook orzo:

1. Remove chicken; shred with two forks. Return to pot.
2. Add orzo; simmer 8–10 minutes until tender. Discard bay leaves.

3. Make avgolemono sauce (critical step!):

1. Temper the eggs: Whisk eggs and lemon juice in a bowl.
2. Slowly add hot broth: Ladle 1 cup hot broth into egg mixture 2–3 tbsp at a time, whisking constantly (this prevents scrambled eggs!).

4. Finish soup:

1. Reduce heat to lowest setting (do not boil!).
2. Slowly pour tempered egg mixture into soup while stirring gently.
3. Cook 2–3 minutes until soup thickens slightly (it should coat the back of a spoon).
4. Season with salt and white pepper to taste.

5. Serve immediately:

💡 Pro Tips for Perfection:
✅ Tempering is non-negotiable—adding eggs directly = scrambled disaster!
✅ Low-sodium mastery (you love this!):
→ Use low-sodium broth + no added salt
→ Boost flavor with extra lemon zest, dill, and 1 tsp garlic powder
✅ Blood sugar friendly (you love this!):
→ Replace orzo with 1 cup diced zucchini or cauliflower rice (add in last 5 minutes)
→ Net carbs drop from 28g → 8g/serving
✅ Low-carb/keto option (you love this!):
→ Skip orzo entirely
→ Add 2 cups chopped spinach + 1 cup diced zucchini at the end
→ Net carbs: ~6g/serving
✅ High-protein boost (you love this!):
→ Use 2 lbs chicken (+10g protein/serving)
→ Add 1 cup cooked white beans with broth (+7g protein/serving)
✅ Gluten-free: Use GF orzo or skip entirely (zucchini/cauliflower swap).
✅ Make ahead: Broth + chicken base keeps 3 days refrigerated. Add avgolemono sauce only when reheating (reheat gently—do not boil!).

Prep Time & Nutrition (per serving):