Today, I am offering you an Ever Avgolemono Soup that is now considered part of the Greek culinary heritage even though it comes from other regions or cultures. We discovered this with the history of moussaka.
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 c. low-sodium chicken broth
1 tsp. fresh thyme leaves
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/2 c. white rice
3 c. shredded chicken
3 large egg yolks
Juice of 2 lemons
Freshly chopped dill, for serving
Lemon wedges, for serving
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DIRECTIONS
In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme, and oregano, and season with salt and pepper. Bring to a boil. Add rice and reduce heat to a simmer. Simmer until rice is cooked through, 20 minutes. Add chicken to the pot and bring it back to a simmer.
In a medium bowl, whisk together egg yolks and lemon juice. Slowly add ¼ cup of hot broth to eggs while whisking. Slowly whisk the mixture back into the pot. Let simmer until thickened, 5 minutes.
Serve soup with fresh dill and lemon wedges.
