Avgolemono

🥘 Ingredients

• bay leaves
  2
• carrots (finely chopped)
  1 cup
• celery (finely chopped)
  1 cup
• cooked boneless chicken breast pieces (shredded)
  2
• extra virgin olive oil
  1 tbsp
• garlic (finely chopped)
  2 cloves
• green onions (finely chopped)
  1 cup
• ground black pepper
• low-sodium chicken broth
  8 cups
• rice
  1 cup
• salt

Egg-Lemon Sauce

• fresh parsley (optional)
• freshly-squeezed lemon juice
  1/2 cup
• large eggs
  2

🍳 Cookware

• Dutch oven

1. 1

   In a large Dutch oven or heavy pot, heat extra virgin olive oil on medium-high.

   extra virgin olive oil: 1 tbsp
2. 2

   Add carrots , celery and green onions , toss together to sauté briefly then stir in garlic .

   carrots: 1 cup (finely chopped), celery: 1 cup (finely chopped), green onions: 1 cup (finely chopped), garlic: 2 cloves (finely chopped)
3. 3

   Add low-sodium chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add rice , salt , and ground black pepper . Turn the heat to medium-low and simmer for ⏱️ 20 minutes or until the rice is tender. Now stir in cooked boneless chicken breast pieces .

   low-sodium chicken broth: 8 cups, bay leaves: 2, rice: 1 cup, salt, ground black pepper, cooked boneless chicken breast pieces: 2 (shredded)

Egg-Lemon Sauce

1. 1

   To prepare the egg-lemon sauce, in a medium bowl, whisk together freshly-squeezed lemon juice and large eggs . While whisking, add about 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.

   freshly-squeezed lemon juice: 1/2 cup, large eggs: 2
2. 2

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

   fresh parsley (optional)