Authentic Greek Avgolemono Soup

Combine the chicken breast with a finely chopped onion, celery stalks, and sliced carrots in a large cooking vessel. Add bay leaves, salt, and dried oregano to the mixture. Pour water over the top of the ingredients and bring the liquid to a rolling boil, then reduce the heat to a low simmer. Allow the mixture to cook for 60-90 minutes, periodically removing any foam that forms on the surface. Monitor the internal temperature of the chicken using a food thermometer inserted into the thickest part of the breast, near the bone. The temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).

Transfer the cooked chicken to a large serving container to cool. Carefully pour off the liquid from the cooking vessel, discarding any vegetables that have sunk to the bottom. Return the remaining broth to the pot and bring it to a simmer over low heat.

Using two cups of diced onion, olive oil, and a small amount of salt, cook the mixture in a large skillet over medium heat. Stir the onion mixture constantly until it is soft, caramelized, and golden in color, taking about 7-10 minutes to achieve this.

Add the cooked onion mixture back into the pot, stirring well to combine with the remaining broth. Add a small amount of salt and bring the mixture to a simmer over low heat. Introduce Arborio rice into the pot, stirring occasionally as it cooks until it is extremely tender and has absorbed all of the flavorful broth. This process should take approximately 45 minutes.

In a separate bowl, whisk together eggs, black pepper, and a small amount of cayenne pepper until well combined. Gradually whisk in 1 cup of the broth mixture, followed by another 1 cup, until a smooth and creamy egg mixture is formed. Slowly pour the egg mixture into the pot with the rice, stirring constantly to combine.

Add the chopped cooked chicken back into the pot and continue cooking until it is heated through, taking an additional 5 minutes to complete.