Avgolemono Soup

Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot.

Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot.

Chop cooked chicken meat.

Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet.

Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.

Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt.

Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.

Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice.

Slowly pour 1 cup broth mixture into egg mixture, whisking constantly.

Add 1 more cup of broth to egg mixture and whisk.

Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.