Step 1

In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer. Let cook for 2 to 3 hours, skimming foam from the top, as needed, until a rich chicken broth forms.

Step 2

After 2 to 3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.

Step 3

Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15 to 20 minutes. Editor's Tip: You may be tempted to skip rinsing your rice, but please, don't. Rinsing the rice removes surface starch from individual grains, which can cause them to become gummy as they cook and clump together. For fluffy rice with a better texture, always rinse!

Step 4

While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2 to 3 minutes. Then, add the egg yolks and beat for another 1 to 2 minutes until frothy. Slowly add the lemon juice and zest and stir to combine. Then, temper the lemon-egg mixture by gradually adding the reserved cup of hot broth to the mixer in a slow, steady stream while whisking continuously. Continue to beat the mixture until well-blended; 1 to 2 minutes.

Step 5

Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer. Add salt and pepper and cook for 10 to 12 minutes, or until the soup thickens.

Step 6

Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.