Greek-Style Lemon, Rice & Chicken Soup (Avgolemono)

Instructions

1. Combine the garlic, 1 tablespoon of olive oil, salt, and pepper in a small bowl, then rub the mixture all over the chicken.

2. Heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken to the skillet and cook, turning once, until it is golden on the bottom, about 5 minutes.

3. Reduce the heat to medium, cover the pot, and cook the chicken until done, about another 5 minutes. Remove and set aside.

4. In the same pot, add the onion, celery, and garlic. Cook, stirring, until they soften and the rice absorbs the flavors, about 5 minutes more.

5. Add the chicken broth and salt, then bring to a boil over medium-high heat.

6. Stir in the rice and simmer until the rice is cooked and the soup thickens, about 15 minutes.

7. While the soup is simmering, whisk the eggs and lemon juice in a medium bowl until frothy. Temper the egg mixture with the hot soup, adding slowly and stirring. Return the tempered egg mixture to the pot and cook, stirring, for 2 minutes to heat through.

8. Stir in the fresh oregano, taste for seasoning, and garnish with fresh dill before serving.