Avgolemono

Directions

1. 1
   Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells.
2. 2
   Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat.
3. 3
   Lower the heat and hold at a simmer.
4. 4
   Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time.
5. 5
   When you have added about a quarter of the broth, stir the mixture back into the pot.
6. 6
   Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes.
7. 7
   (Be careful not to let the soup boil or the eggs will overcook and ruin it.)
8. 8
   Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps.
9. 9
   In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth.
10. 10
    Bring to a simmer to warm the chicken, then strain off the broth.
11. 11
    Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl.
12. 12
    Ladle the soup into the bowls and serve immediately.