Avgolemonos Soup

1: In a large pot over medium heat, add olive oil, onions, carrots, celery, and garlic. Sauté until soft and beginning to caramelize.

2: Increase the heat to high and add in the chicken broth, raw chicken breast, bay leaves, lemon zest, juice of 2 lemons, salt, and pepper. Stir and cover.

3: Bring to a boil, remove the lid, then reduce heat to medium-low and simmer for 20-25 minutes or until chicken breasts are cooked through.

4: Remove chicken, shred with two forks, and add back into the pot.

5: Add in pre-cooked rice and allow to cook for another 10-15 minutes over medium-low heat to combine flavors.

6: Separate the eggs in two bowls, whisk the egg whites until foamy, then gently stir the yolks into the foamy egg whites, followed by the juice of 1 lemon.

7: Slowly whisk in 3 large spoonfuls of the simmering broth into the egg mixture to temper it.

8: Add the egg/broth mixture into the pot while stirring constantly. Remove pot from heat.

9: Serve immediately with cracked black pepper and fresh parsley. Enjoy!