Avgolemono Soup (Greek Lemon Chicken Soup)

Instructions

1. 1Place 8 cups of chicken broth in a large heavy-bottomed pot. Add the about 450 g boneless, skinless chicken breast, 0.5 cup rice, 0.5 medium onion (chopped into 1.27 cm pieces), 1 medium carrot (peeled and cut into 1.27 cm pieces), and 1 stalk celery (cut into 1.27 cm pieces). Bring the pot to a boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 25 to 30 minutes, or until the chicken is cooked through and no longer pink inside, and the rice is tender.
2. 2Carefully remove the chicken breast from the pot using tongs and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
3. 3In a medium bowl, whisk the 3 large eggs until they are light and frothy. Gradually whisk in the 0.5 cup lemon juice until combined.
4. 4To prevent the eggs from scrambling, slowly temper the egg-lemon mixture. Ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly. Repeat this process with another ladleful of hot broth, still whisking.
5. 5Pour the tempered egg-lemon mixture back into the pot with the soup, stirring gently and continuously. Keep the heat on low and stir for 2 to 3 minutes until the soup thickens slightly. Do not let the soup boil after adding the egg mixture, as this can cause it to curdle. The soup is ready when it has a slightly creamy consistency.
6. 6Stir in 1 tablespoon of olive oil. Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed.
7. 7Serve the Avgolemono Soup warm.

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