In a large pot, bring the chicken broth to a gentle simmer over medium heat. If you want a heartier soup, you can add rice or orzo at this stage to cook it together.

In a separate bowl, whisk together the eggs and lemon juice until frothy. Slowly add a ladleful of the hot broth into the egg mixture while whisking vigorously to temper the eggs.

Gradually pour the egg and lemon mixture back into the pot, stirring constantly to prevent the egg from scrambling.

Add the shredded chicken to the soup and season with salt and pepper. Heat through, ensuring it’s warmed but not boiling.

Serve the Avgolemono hot, garnished with fresh parsley.