Avgolemeno: Greek Lemon Chicken Soup

• Gluten free

• Meat

  • 2 Chicken breasts, cooked boneless

• Produce

  • 2 Bay leaves
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 2 Garlic cloves
  • 1/2 cup Green onions
  • 1 Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 cup Rice likearborio rice, short grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on themediterraneandish.com

Description

Ingredients

• Olive oil
• ½ to 1 cup finely chopped carrots
• ½ to 1 cup finely chopped celery
• ½ to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup short grain rice likeArborio rice
• Salt and pepper
• 2 cooked boneless chicken breasts, shredded (store-bought rotisserie chicken will work)
• ½ cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

Directions

• 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.
• 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.
• 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.
• Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!