1 fowl, about 4 lbs.
2 qts. water
2 tsp. salt
1 sm. onion, sliced
1/2 c. chopped celery
1 c. rice, or 3/4 c. orzo (manestra)
Pepper

Cover fowl with water and heat gradually to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth and set aside on warm platter. Strain broth; bring to boiling point, stir in rice, cover and simmer over moderate heat until tender. Salt and pepper to taste.

Cool soup slightly, and blend with Avgolemono (see below). Serve immediately.

Makes 6 servings.

EGG LEMON SAUCE (Avgolemono):

4 eggs (at room temp.)
2 tbsp. cold water
Juice from 1 to 1 1/2 lemons

Separate eggs. Beat egg whites until stiff. Blend in egg yolks, then add water and lemon juice, beating until thick. With ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour this into soup and stir well. Serve at once.