Avgolemono — Greek Lemon Chicken Soup (Print Version)

# Ingredients:

01 - Olive oil - 1 tablespoon.
02 - Onion, diced - 1 medium.
03 - Carrot, diced - 1 medium.
04 - Celery stalks, diced - 2-3.
05 - Garlic cloves, chopped - 2-3.
06 - Bay leaves - 2.
07 - Chicken breasts - 12 ounces.
08 - Chicken stock - 6 cups.
09 - Orzo pasta - 3/4 cup.
10 - Lemon juice - 1 lemon.
11 - Egg yolks - 2.
12 - Fresh dill.
13 - Salt and pepper to taste.

# Instructions:

01 - Sauté onion, carrot and celery in oil for 8-10 minutes until soft. Add garlic for 1 minute.
02 - Add bay leaves, chicken and stock. Boil then simmer covered 15 minutes.
03 - Remove chicken and bay leaves. Cook orzo 10 minutes. Shred chicken and return to pot.
04 - Whisk egg yolks and lemon juice. Temper with hot broth then add to soup. Cook 5 minutes.
05 - Stir in fresh dill, season to taste and serve topped with extra dill if desired.

# Notes:

01 - Temper eggs carefully to prevent curdling.
02 - Best served fresh.
03 - Can use rotisserie chicken.

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