To begin, bring the chicken broth to a gentle boil in a medium saucepan. Add the rice or orzo, and reduce the heat to a simmer. Let it cook for 10-15 minutes or until tender. This forms the hearty base of the soup.

While the rice is cooking, take a medium bowl to prepare the egg-lemon mixture. Crack the eggs into the bowl and whisk them until smooth and frothy. This helps the soup achieve a creamy consistency later.

Gradually add the lemon juice to the whisked eggs, continuing to whisk until the mixture is well-combined and slightly thickened. Adjust the amount of lemon juice according to your taste preference for more or less tartness.

Once the rice is tender, turn off the heat. Slowly ladle about 1/2 cup of hot broth into the egg-lemon mixture, whisking continuously. This tempers the eggs, helping them blend smoothly without curdling.

Continue to add another 1/2 cup of hot broth to the egg mixture, whisking constantly. This gradual heating ensures the eggs achieve the right consistency for a silky soup texture.

Pour the tempered egg-lemon mixture back into the pot with the remaining broth and rice, stirring gently. Turn the heat to low and warm the soup gently for 2-3 minutes, making sure not to let it boil as this could curdle the eggs.

Season the soup with salt and black pepper to taste. Adjust the seasoning based on your preference and the saltiness of your broth. Stir gently to blend the flavours.

Ladle the Avgolemono soup into bowls, garnishing with fresh parsley or dill for an aromatic touch. Serve immediately with warm crusty bread or pita on the side to enjoy the comforting and creamy flavours of this Greek classic.