Place cleaned chicken in a large pot of salted water. Stew until tender, 1 1/2 hours. Remove chicken from pot, strain broth and retain broth. Clean out pot, add broth and bring to a boil. Add rice or orzo and cook until tender.
Squeeze lemon and put juice aside. Beat eggs thoroughly and slowly add lemon juice, a little at a time with 1/4 cup water. Continue to beat and then add the broth from the soup to the egg mixture gradually until egg mixture is warm. Then add the warm egg mixture back into the remaining soup while stirring. Serve the soup with the chicken, bread, and a salad. Serves 4.
