Avgolemono

Ingredients

• 1 tbsp extra-virgin olive oil

• 1 small onion, diced

• 2 celery ribs, chopped

• 4 cups low-sodium chicken broth

• Kosher salt and black pepper, to taste

• 2 large eggs

• ¼ cup freshly squeezed lemon juice (2-4 lemons)

• 1 ½ cups cooked white rice

• 2 cups shredded chicken

• Chopped fresh dill for garnish

Instructions

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

2. Add diced onion and chopped celery, sautéing for 3-4 minutes until softened.

3. Add chicken broth, season with salt and pepper, and bring to a simmer.

4. In a blender, combine eggs, lemon juice, and ¼ cup of cooked rice. Blend until smooth.

5. While blending, slowly stream in 2 ladles of hot broth to temper the eggs.

6. Stir the lemon-egg mixture into the simmering broth along with the remaining rice and shredded chicken.

7. Cook for 5-10 minutes, stirring until slightly thickened. Do not boil.

8. Garnish with fresh dill and serve.

Serves: 4 Time: 30 minutes Calories: 410 Protein: 48g Carbs: 23g Fat: 13g