Avgolemono Chicken Soup

1: Add the olive oil to a large pot on medium heat followed by the onions, carrots, and celery. Sauté until soft and beginning to caramelize.

2: Add the garlic and sauté until fragrant.

3: Increase the heat and add in the chicken bone broth. Bring to a simmer.

4: Reduce the heat back to medium, then add the rice, bay leaves, lemon zest, and black pepper. Stir and cover, letting the rice warm for 8-10 minutes until tender.

5: Make the egg mixture by whisking the egg whites until foamy, then whisk in the yolks followed by the lemon juice.

6: Slowly whisk in 3 large spoonfuls of the broth into the egg mixture to temper it, ensuring the broth isn't boiling hot.

7: Stir the egg mixture into the pot when the rice is almost cooked and cook over low heat, stirring constantly.

8: Add the chicken and warm through for a couple of minutes until the desired temperature is reached, avoiding boiling.

9: Serve immediately with extra virgin olive oil and black pepper.