Best-Ever Avgolemono Soup

 After having this amazing soup for lunch at Jose Andres Zatyinyn in DC I knew I had to recreate it for mysyelf. Found this recipe on DELISH and modified it with 2 items. The fresh dill really makes the meal!

 

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 (substituted 1 c dry orzo)

3 c. shredded chicken (2 large chicken breasts)

3 large egg yolks 

Juice of 2 medium lemons 

ADDED 3 c fresh baby spinach (he may have used kale but I didn't have it on hand)

Freshly chopped dill, for serving 

Lemon wedges, for serving

Step 1 

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 pot and bring back to a simmer. 

Step 2 

In a medium bowl, whisk together egg yolks and lemon juice. Slowly add ¼ cup of hot broth to eggs while whisking. Slowly whisk mixture back into the pot. ADDED SPINACH AT THIS POINT. Let simmer until thickened, 5 minutes.  

Step 3 

Serve soup with fresh dill and lemon wedges.