Greek Avgolemono Soup

Instructions

1. Prepare the vegetables
   Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the chicken
   Pour the chicken broth into the pot and bring to a simmer. Add the chicken breasts, reduce heat to maintain a gentle simmer, and cook until the chicken is completely cooked through, about 15-20 minutes. Remove the chicken and set aside to cool slightly before shredding with two forks.
3. Cook the rice
   Add the rice to the simmering broth. Cook until the rice is tender but still has a slight bite, about 15 minutes. Once cooked, reduce heat to low to keep the soup hot but not simmering.
4. Prepare the egg-lemon mixture
   In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk. This prevents the eggs from curdling when added to the hot soup.
5. Temper the egg mixture
   Slowly add about 2 cups of the hot broth to the egg-lemon mixture, one ladle at a time, whisking constantly. This gradual addition tempers the eggs and prevents them from scrambling when added back to the hot soup.
6. Finish the soup
   Pour the tempered egg-lemon mixture back into the pot while stirring constantly. Add the shredded chicken, lemon zest, and chopped dill. Heat gently over low heat until the soup thickens slightly, about 2-3 minutes. Do not let it boil or the eggs will curdle.
7. Season and serve
   Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with additional fresh dill and a slice of lemon if desired. Serve immediately with crusty bread on the side.