Avgolemono: Greek Lemon Chicken Soup

Ingredients

• Olive oil

  100g

• Carrots

  raw

  1 cup chopped or 128g

• Celery

  raw

  1 cup chopped or 101g

• Scallions

  raw

  1 cup, chopped or 100g

• Garlic

  raw

  2 cloves, minced or 6g

• Chicken broth

  canned, reduced sodium

  8 cup or 1.92kg

• Bay

  Castella

  200g

• Rice

  Boil-In-Bag - Kroger

  1 cup or 100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chicken breast

  raw, skinless

  200g

• Lemon juice

  ½ cup or 122g

• Egg

  whole

  2 large or 100g

• Parsley

  raw

  100g

Directions

1. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
4. Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
5. Recipe by: The Mediterranean Dish (source: https://www.themediterraneandish.com/avgolemono-soup-recipe/)