Geek Lemon Chicken and Rice Soup (Avgolemono Soup)

 INGREDIENTS:

1 Tablespoon extra-virgin olive oil

1 small onion, diced

2 celery rib, chopped

4 cups low-sodium chicken broth

Kosher salt and pepper, to taste

2 large eggs

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1 1/2 cups of cooked white rice

2 cups of shredded chicken

chopped fresh dill for garnish

Directions:

Heat the oil in a large saucepan over medium-high heat. 

Add the onion and celery and saute for 3 to 4 minutes, until softened

Add the broth, season with salt and pepper and bring to a simmer

In a blender, add the eggs, lemon juice, and 1/4 cup of the rice. Blend until smooth, about 20 seconds. then while blending, slowly stream 2 ladles full of hot broth from the sauce pan to temper the eggs.

Stir the lemon egg puree in the lightly simmering stock along with the rice and chicken until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle. 

Garnish with dill before serving.