INGREDIENTS
Servings: 4
Olive oil 
2 tbsp
Onion
1, chopped  
Carrots
2, peeled and chopped
Celery 
2 stalks, chopped
Garlic
3 cloves, minced
Low-sodium chicken broth 
8 cups
Dried oregano 
1 tsp
Fresh thyme leaves 
1 tsp
Salt 
to taste
Ground black pepper 
to taste
White rice 
1/2 cup
Cooked chicken 
3 cups, shredded
Egg yolks 
3
Lemon juice 
2 lemons
Lemon wedges 
 for serving (optional)
Creamy & Lemony Avgolemono Soup
Prep:
10 m
Cook:
35 m
Ready in:
45 m
DIRECTIONS
  1. Heat olive oil in a pot over medium. Cook onion, carrots, and celery for 5 minutes, or until soft. Add garlic. Cook for 1 minute, or until fragrant. 
  2. Next, add broth, oregano, and thyme. Season with salt and ground black pepper. Bring to a boil. Add rice. Reduce to a simmer. Keep cooking for 20 minutes, or until cooked through. Add shredded chicken. Bring to a simmer. 
  3. Then, whisk egg yolks and juice in a bowl. Whisking, carefully add hot broth (1/4 cup). Next, whisk the mixture back into the pot. Allow the soup to simmer for 5 minutes, or until thickened. Serve with lemon wedges if desired. Enjoy your Chicken Avgolemono Soup!
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