A creamy, tangy and delicious recipe. Traditional Greek avgolemono soup is perfect on a cold day/night. Serve with crusty bread.
In a braising pan place chicken, bay leaf, carrot, onion, and peppercorns. Cover and cook on medium heat until done.
Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids.
Shred chicken into medium size pieces.
In a saucepan, bring chicken stock to a boil. Remove 1 cup before you add in the orzo. Add the orzo and cook for about 8 minutes, then turn off heat.
While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy.
Slowly add the reserved cup of broth to the egg mixture while whisking.
Pour egg and broth mixture back into the broth that is in the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.