Greek Lemon Chicken Soup

Instructions

1. Prepare the base
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-6 minutes until vegetables begin to soften. Add oregano and bay leaves, stirring for another minute until fragrant.
2. Cook the chicken
   Add chicken broth to the pot and bring to a gentle boil. Add the chicken breasts, reduce heat to medium-low, and simmer covered for 20 minutes until the chicken is fully cooked and tender. Remove the chicken to a plate and let cool slightly before shredding with two forks.
3. Cook the rice
   While the chicken cools, bring the broth back to a boil and add the rice or orzo. Cook until tender, about 15 minutes for rice or 7-8 minutes for orzo. Reduce heat to low and add the shredded chicken back to the pot. Remove bay leaves.
4. Prepare the avgolemono mixture
   In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk. Take 2 cups of the hot broth from the pot and very slowly add it to the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.
5. Combine and finish
   Slowly pour the egg-lemon mixture back into the pot, stirring constantly. The soup will immediately turn a creamy, cloudy color. Heat on low for 5 minutes until slightly thickened, but do not let it boil or the eggs will curdle. Add fresh dill, salt, and pepper.
6. Serve
   Ladle the hot soup into bowls and garnish with additional fresh dill, a sprinkle of black pepper, and a lemon wedge if desired. Serve immediately with warm crusty bread on the side.