Avgolemono (Greek Chicken Lemon Rice Soup)

Ingredients

• 1 LB. Chicken Breast
• 1 C. Rice, rinsed + uncooked
• Olive Oil
• 1 onion diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp. Salt + more as needed
• 1 tsp. Black Pepper + more as needed
• 1 tsp. Oregano
• 1 tsp. Thyme
• Handful of Fresh dill
• 6 C. Chicken Broth (or water)
• 2 Lemons (1/4 C) + more for garnish
• 2 eggs

Method

1. 1

   In a pot heat up olive oil. Add onions. Sauté until translucent. Add the carrots and celery. Cook until softened. (5-7 mins).

2. 2

   Add garlic cook until fragrant.

3. 3

   Add the seasonings.

4. 4

   Add chicken breast and 2 bay leaves. Add broth. Re-season with salt and pepper. Bring to a boil then simmer for 15 mins. until chicken is cooked through. Remove chicken and bay leaves from the pot.

5. 5

   Add uncooked rice to the pot. While that's cooking, shred the chicken.

6. 6

   Once the rice is cooked add the shredded chicken back in. Turn the heat down to a simmer.

7. 7

   In a separate bowl whisk 2 eggs together. Add freshly squeezed lemon juice and whisk together until smooth.

8. 8

   Slowly add one ladle of the hot soup, (making sure the soup is not boiling), into the egg mixture, whisking continuously to temper the eggs. Add another ladle. Whisk until the egg mixture is warm to the touch. Slowly add the tempered mixture into the pot, stirring as you pour it.

9. 9

   Finish off with a handful of fresh chopped dill. Serve with lemon zest, cracked black pepper and more fresh dill.