Greek Chicken Soup (Print Version)

# Ingredients:

01 - 2 chicken breasts (350g).
02 - 1 tablespoon olive oil.
03 - 1 medium onion, diced.
04 - 1 medium carrot, diced.
05 - 2-3 celery stalks, diced.
06 - 2-3 garlic cloves, chopped.
07 - 2 bay leaves.
08 - 6 cups chicken stock.
09 - 3/4 cup orzo pasta.
10 - 2 egg yolks.
11 - 1 lemon, juiced.
12 - Fresh dill.
13 - Salt and black pepper.

# Instructions:

01 - Heat oil in a large pot. Cook onion, carrot, and celery for 8-10 minutes until soft.
02 - Add garlic, cook 1 minute. Put in bay leaves, chicken, and stock.
03 - Bring to boil, then lower heat. Cover and simmer 15 minutes.
04 - Remove chicken and bay leaves. Add orzo, cook 10 minutes.
05 - Shred chicken with forks, return to pot.
06 - Whisk egg yolks with lemon juice. Slowly stir in 1-2 ladles hot soup to warm eggs.
07 - Pour egg mixture into soup. Cook 5 more minutes.
08 - Add dill, salt, and pepper. Serve hot with extra dill on top.

# Notes:

01 - Traditional Greek comfort soup.
02 - Known as Avgolemono.
03 - Key to success is tempering eggs properly.
04 - Can use rice instead of orzo.
05 - Best served fresh and hot.

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