AVGOLEMMONO Greek Lemon Soup

Greek Lemon Soup

1 whole fryer chicken
4 Tbsp. chicken bouillion or 6 cans chicken broth
½ stalk celery, using tops as well as stalks
1 med. Onion, preferably sweet or Vidalia
4 Tbsp. parsley (+ or -), fresh or dried
Salt, pepper to taste
4 eggs
½ - ¾ c. lemon juice
2 tsp. corn starch
½ box Orzo

Place chicken in large dutch oven and cover with chicken broth or water
w/bouillion. Chop onions, celery, and parsley and place in the pot with
chicken. Be liberal with pepper, and salt to taste. Bring to a boil, then
simmer until chicken floats (about 40 minutes). Remove chicken and set
aside to cool somewhat. Bring broth back to a boil and add orzo. Boil orzo
for 10 minutes. While orzo is boiling, beat 4 eggs in a large bowl, then
add lemon juice and corn starch, blending thoroughly. Ladle the hot broth
mixture S-L-O-W-L-Y into the cold mixture, being careful to stir as you
are adding or broth will curdle the eggs. Continue to add broth until liquid
in bowl is as hot as the broth in the pot. Add the mixture back into the pot
after the orzo is cooked. Tear chicken into parts and add to the broth-orzo
mixture.
Serves a lot of people!! Enjoy!