Avgolemono with orzo

Make chicken broth. Place chicken bones in a large pot, add onion, carrot, celery, garlic, and bouquet garni, pour in water, and bring to a boil. Cook for 2 hours, skimming off the foam. Strain at the end.

Pour two liters of broth into a pot, bring to a boil, add the pasta, and cook for 5 minutes.

Whisk the eggs into a foam, then add the juice of one lemon and 1 tablespoon of cold water. Add a ladle of hot broth to the eggs, mix, then add another 1-2 ladles of broth.

Pour everything back into the pot, remove from heat, and stir. Season and serve immediately, garnished with a slice of lemon.