Avgolemono (Greek Lemon Chicken) Soup

Ingredients

• Olive oil

  4 tbsp or 54g

• Onion

  raw

  2 medium or 220g

• Celery

  raw

  4 stalk, medium or 160g

• Carrots

  raw

  4 medium or 244g

• Garlic

  raw

  4 cloves, minced or 12g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ¼ tsp or 0.5g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken broth

  canned, ready-to-serve

  4 cup or 960g

• Bay leaf

  dried

  0.2g

• Chicken breast

  raw, skinless

  1 ½ lb or 680g

• Lemon juice

  ⅔ cup or 163g

• Egg

  whole

  4 large or 200g

• Dill

  5 tbsp or 3g

Directions

1. In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
2. Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 30-60 seconds.
3. Add in the chicken broth and bay leaf; bring to a simmer. Add in the shredded chicken and maintain a gentle simmer.
4. Remove the saucepan from the heat. Slowly whisk 1/3 of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. This process equalizes the temperature between the two mixtures to avoid curdling the eggs. Do not put saucepan back on the heat once the egg mixture has been added or the eggs might scramble or turn into ribbons.
5. Add in the rice and dill.