1. Sauté the Vegetables:
Heat olive oil in a large saucepan over medium heat.
Add the diced onion, celery, and carrots, sautéing for about 3 minutes until the vegetables are tender and the onion is translucent.
Stir in the minced garlic and cook for another 20 seconds until fragrant.
Season with salt and pepper.
2. Cook the Rice:
Add the Arborio rice to the saucepan, stirring to coat the grains in the oil.
Pour in the chicken stock and add the bay leaf.
Bring the soup to a simmer and cook for about 10 minutes, or until the rice is tender.
3. Add the Chicken:
Stir in the shredded chicken and keep the soup at a gentle simmer.
4. Prepare the Avgolemono Sauce:
In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
Remove the saucepan from the heat to slightly cool the soup (to prevent curdling).
Gradually whisk 2 cups of hot broth from the pot into the lemon-egg mixture to temper the eggs.
Slowly pour the tempered mixture back into the soup, stirring continuously until fully incorporated.
5. Final Touches:
Stir in the fresh dill.
Taste the soup and adjust the seasoning with additional salt or lemon juice, if needed.
Serving Suggestions:
Ladle the soup into bowls and garnish with extra dill or a slice of lemon for added brightness.
Pair with crusty bread, a side salad, or a light white wine like Sauvignon Blanc.
Cooking Tips:
Temper the Eggs Properly: Slowly adding the hot broth to the egg mixture ensures a creamy soup without curdled eggs.
Substitute Arborio Rice: If you don’t have Arborio rice, substitute with another short-grain rice or even orzo pasta for a twist.
Adjust the Tanginess: Add more lemon juice for a zesty kick, or reduce it slightly for a milder flavor.
Nutrition Information (Per Serving):
Calories: ~280
Protein: ~25g
Carbs: ~20g
Fat: ~10g