Avgolemono Soup (Chicken Lemon Soup)

Patti, this one is for you!!!!

If you have not had this greek soup you are missing out.  It's tasty and easy to make.  It's a great soup make with chicken, rice, lemon and egg.  Here is all you need to make this.

Ingredients:
2 Boneless Chicken Breasts Roasted for 2 hours in your Staub pot
32 oz container of chicken broth
1 Cup each of Chopped Onions, Carrots and Celery
4 Tsp of Olive Oil
1 tsp dried Tarragon
1 Tsp fresh Parsley
2 Bay Leaves
Salt and Pepper to taste
3/4 Cup of Rice
4 Cups Water
3/4 Cups fresh Lemon Juice (If must be fresh for the flavor)
3 to 5 Large Eggs (I like to use 5.  I like it eggy and thick!)

While your chicken is cooking add 2 tablespoons of olive oil to a large stockpot over medium heat.  Add the onions, carrots, celery, salt, pepper, tarragon, parsley and bay leaves.  Cook until vegetables are soft. Add the chicken stock and rice.  Bring to a boil and simmer until the chicken is done.  Whisk together the lemon juice and the eggs and set aside.  Shred the chicken breast with a fork in the juices from the pot.  Add the chicken and water to the stockpot.  Turn the heat up to high.  Slowly ladle the liquid from the stockpot into the lemon egg mixture while whisking.  Then stir the mixture back into the stockpot and bring to a boil.  Turn off the heat and serve.  Enjoy!!!!