Avgolemono: Greek Lemon Chicken Soup (Print Version)

# Ingredients:

01 - Extra virgin olive oil.
02 - Carrots, finely chopped (1/2-1 cup).
03 - Celery, finely chopped (1/2-1 cup).
04 - Green onions, finely chopped (1/2-1 cup).
05 - Garlic cloves, chopped (2).
06 - Low-sodium chicken broth (8 cups).
07 - Bay leaves (2).
08 - Rice (1 cup).
09 - Salt and pepper to taste.
10 - Cooked chicken breast, shredded (6-8 oz).
11 - Fresh lemon juice (1/2 cup).
12 - Large eggs (2).
13 - Fresh parsley for garnish.

# Instructions:

01 - Cook carrots, celery, onions and garlic in olive oil.
02 - Add broth, bay leaves, rice, seasonings and cook until rice is tender.
03 - Stir in shredded chicken.
04 - Whisk eggs and lemon juice, temper with hot broth.
05 - Add tempered sauce to soup, remove from heat immediately.

# Notes:

01 - Temper eggs carefully.
02 - Can use orzo instead of rice.
03 - Remove from heat immediately after adding eggs.

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