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, ½ cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.
Cook until the chicken reaches an internal temperature of 165°F.
Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids left in the pan.
Shred chicken into very small threads, about 1 inch long.
In a Dutch oven or soup pot, bring chicken stock to a boil. 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. Remove 1 cup of hot stock from the boiling stock pot.
Very slowly add the cup of hot stock to the egg mixture while whisking. Whisk this quickly, you don't want to cook or curdle the egg.
Pour egg and stock mixture back into 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.