(1) Prepare: In a POT, bring 4 cups of water to a boil. Add chicken, vegetables, and salt & pepper to taste. Cook for 20 to 30 minutes until the chicken falls apart. Take it out, remove the skin, and shred it with 2 forks.
(2) Base: In a BOWL, add eggs and 2 tbsp lemon juice. Whisk. Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.
(3) Soup: To the POT, add orzo, 1 cup shredded chicken, additional vegetables (opt.), hot Base, Avgolemono spices, and salt & lemon juice to taste. Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
or (3) Pasta (instead of soup): In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent. Optionally, fry vegetables until cooked. Add 2 cups of broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste. Cook low for 5 minutes. Serve sauce with cooked pasta.