Avgolemono Soup (Greek Lemon Chicken Soup)

Instructions

1. 1In a large pot, bring the 8 cups of chicken broth to a rolling boil over high heat.
2. 2Add the about 450 g of chicken breast, the 1/2 medium onion (chopped), the 1 medium carrot (chopped), and the 1 stalk celery (chopped) to the pot. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken reaches an internal temperature of 74°C.
3. 3Carefully remove the about 450 g of chicken breast from the pot and place it on a clean cutting board. Using two forks, shred the chicken meat into bite-sized pieces. Set aside.
4. 4Add the 1/2 cup of long-grain rice to the pot with the broth, vegetables, and cooked chicken pieces. Increase the heat to medium and cook, uncovered, for 15 minutes, or until the rice is tender.
5. 5While the rice is cooking, in a medium bowl, whisk together the 1/2 cup of lemon juice and the 3 large eggs until the mixture is frothy and well combined.
6. 6Once the egg and lemon mixture is ready, slowly ladle about 1 cup of the hot broth from the pot into the bowl with the eggs and lemon juice. Whisk constantly as you add the broth to gently warm the eggs without cooking them. This is called tempering the eggs.
7. 7Pour the tempered egg and lemon mixture back into the large pot with the soup. Stir constantly while you pour to ensure it is evenly distributed. Add the reserved shredded chicken back into the pot.
8. 8Reduce the heat to low. Continue to stir the soup gently and constantly for 2-3 minutes, or until the soup has thickened slightly. Do not allow the soup to boil, as this can cause the eggs to curdle. Season the soup with the 1/2 tsp of salt and 1/4 tsp of black pepper.

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