Greek Egg Lemon Chicken Soup

Ingredients:

• 1 whole chicken (approx 3 ½ lbs., with excess fat and skin removed)
• 10 cups water
• 2 carrots, peeled and cut in half
• 2 celery stalks, cut in half
• 1 large onion, peeled and cut in half
• 2 cloves of garlic peeled and left whole
• 1 small bunch of fresh herbs (parsley and thyme, or 1 teaspoon each if using dried)
• 2 bay leaves
• 1-2 teaspoons salt and pepper to taste (plus more for seasoning after)
• ¾ cup Arborio rice (or rice of choice or even orzo pasta)
• 2 eggs or 3 for a richer soup (room temperature)
• Juice from 2 large lemons, plus more for serving

Optional additions:

• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 pinch crushed red pepper flakes

Instructions:

1. Prepare broth: In a large stockpot, place the whole chicken, carrots, celery stalks, onion, bay leaves, salt, pepper, and fresh herbs. Bring to a boil, then lower the heat to medium-low and simmer partially covered for 1-1 ½ hours until chicken is cooked through and flavors in the both have developed nicely, skimming off any foam if needed.
2. Remove chicken and vegetables: Carefully remove the chicken and vegetables (and reserve) to a bowl. Strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.  
3. Cook rice: Add the rice and cook, uncovered, for approximately 10 to 12 minutes or until tender.
4. Prepare the lemon egg mixture: While the rice is cooking, beat the eggs in a medium-size bowl vigorously until nice and frothy. You can use a whisk or an immersion stick blender. Once eggs are frothy, add the lemon juice in a steady stream while continuing to whisk/blend.  
5. Temper the lemon egg mixture: When the rice is done cooking, turn off the heat. Ladle approximately 1-2 cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will prevent them from curdling once they are added to the hot broth. Ladle the lemon egg mixture into the soup slowly while stirring the soup, then turn back the heat on low and cook for about 5 to 10 minutes until heated through but do not bring to a boil.  
6. Shred chicken and add back to the pot: Shred your chicken and add it back to the pot. You can also slice your reserved carrots and celery and add those back to the pot if you would like.
7. Season and serve: Season the soup as needed with salt and pepper. Serve hot with additional lemon juice, grated Parmesan cheese, and crushed red pepper flakes (if desired).

Tips:

• Quick 30-minute version: If you want a quicker version, you can use precooked shredded chicken, store-bought or pre-made chicken broth, and sautéed vegetables.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over low heat, making sure not to boil the soup.  

Enjoy your delicious Avgolemono soup!