Avgolemono Soupa Recipe

1 fowl, about 4 lbs.
2 quarts water
2 t. salt
1 small onion, sliced
1/2 cup chopped celery
1 cup rice or 3/4 cup orzo
Pepper
Egg Lemon sauce(Avgolemono):
4 eggs (at room temperature)
2 T. cold water
juice from 1 to 1 1/2 lemons

Avgolemono Sauce:
Separate eggs. Beat whites until stiff. Blend in egg yolks, then add water and lemon juice, beating until thick. With ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour this into soup and stir well.
Chicken Soup:
Cover fowl with water, and heat to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth, and set aside on warm platter. Strain broth; bring to boiling point, stir in rice or orzo, cover and simmer over moderate until tender. Salt and pepper to taste.
Cool soup slightly, and blend with Egg Lemon Sauce (Avgolemono). Serve immediately.