Avgolemono (Greek Lemon Chicken Soup)

Ingredients

• extra virgin olive oil15 ml
• carrots — finely chopped100 g
• celery stalks — finely chopped2 ea
• green onions — finely chopped6 ea
• garlic cloves — finely chopped2 ea
• low-sodium chicken broth1920 ml
• bay leaves2 ea
• white rice190 g
• cooked chicken breast — shredded225 g
• lemons — juiced3 ea
• large eggs2 ea
• fresh parsley — chopped, to garnish10 g

Method

1. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the carrots, celery and green onions, toss to sauté briefly, then stir in the garlic.
2. Add the chicken broth and bay leaves and raise the heat to high. Once it reaches a rolling boil, add the rice and season with salt and pepper. Turn the heat to medium-low and simmer for 20 minutes, until the rice is tender. Stir in the cooked chicken (store-bought rotisserie chicken works).
3. For the egg-lemon sauce, whisk about 120 ml (1/2 cup) lemon juice with the eggs in a medium bowl. While whisking, add 2 ladles of broth from the pot to temper the eggs. Once combined, stir the sauce into the soup and remove from the heat immediately.
4. Garnish with parsley, if you like, and serve hot with your favorite bread.