Avgolemono Soup

Directions

1. In a 6-quart pot, heat olive oil over medium heat. Add carrots, celery, green onions and garlic. Cook, stirring frequently until fragrant; about 5 minutes.

2. Add broth and bay leaves and bring to a boil. Reduce heat to medium-low, add rice, and season with salt and pepper. Simmer for 20 minutes or until the rice is cooked through. Reduce heat to low and add chicken.

3. While the chicken heats through, whisk eggs and lemon juice in a medium bowl.  Add ¾ cup of hot soup liquid to eggs in a stream while whisking to temper eggs. Slowly stir in mixture to soup. Immediately, remove pot from heat.

4. Ladle soup into bowls, top with parsley and decorate with lemon slices. Serve.

Ingredients

• 1 tablespoon olive oil
• 1 cup carrots, finely chopped
• ½ cup celery, chopped
• ½ cup green onions, chopped (white and green part)
• 2 large garlic cloves, finely chopped
• 12 cups chicken broth
• 2 bay leaves
• 1 cup white long-grain rice, rinsed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups cooked shredded chicken breast
• 2 eggs
• ½ cup lemon juice
• fresh chopped parsley for serving
• lemon slices for serving