Avogolemono

Ingredients

• 4 cups chicken broth
• 5 cups water
• 1 lb skinless chicken thighs
• 0.5 small yellow onion
• 0.5 leek
• 0.75 cup short grain rice
• 4 small celery ribs
• 5 tbsp extra virgin olive oil
• 2 bay leaves
• salt

• 2 large eggs
• 2.5 lemon juice
• 0.5 lemon zest

• lemon olive oil
• pepper
• dill fronds

Instructions

1. In a large Dutch oven, heat olive oil.
2. Add onion and leek and sauté until fragrant and translucent.
3. Add ½ of the celery and sauté 1-2 more minutes.
4. Add chicken thighs to pot and add broth, water, salt, bay leaves and bring to a boil.
5. Once boiling, lower the heat and simmer for 30 min until the chicken can be easily shredded.
6. Transfer chicken to a cutting board and shred using two forks.
7. Add the chicken back to the broth along with the rice and other half of the celery.
8. Simmer for 15-20 minutes until the rice is completely cooked and very soft.
9. In a medium bowl whisk the eggs, lemon juice and zest together until very frothy and almost thickened, this will take 2-3 minutes.
10. Next, temper the egg mixture.
11. Very slowly, add a ladle of hot broth into the egg mixture one spoonful at a time, whisking to combine.
12. Continue adding a spoonful of broth at a time until the egg mixture is hot as well, about ⅓ of the soup.
13. Turn the heat of the stove off.
14. Slowly pour the egg/broth mixture back into the pot and give it a good mix.
15. The soup should be nicely thickened.
16. Ladle into a bowl and serve with a drizzle of lemon olive oil, crack of freshly ground pepper and plenty of dill fronds.