Avgolemono soup

• Chicken breasts: 2
• Chicken broth: 8 cups (including one jar of thick chicken broth from the supermarket)
• Finely chopped carrots: 1/2 to 1 cup
• Finely chopped celery: 1/2 to 1 cup
• Finely chopped garlic cloves: 2
• Finely chopped green onions: 1/2 to 1 cup
• Fresh parsley or dill
• Kosher salt: 1.5 tsp
• Large eggs: 3 (or 4 small ones)
• Lemon juice: 1/2 cup
• Olive oil: 1 tbsp
• Rice: 1 cup
• Thyme/rosemary

1. In a large pot, heat 1 tbsp olive oil on medium-high. Saute the carrots, celery and green onions, then stir in the garlic.
2. Add the water with the broth, herbs and the chicken.
3. Let slow cooking for 2h.
4. Add the salt and turn up the heat and once the liquid is boiling, add the rice, salt and pepper.
5. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
6. Shred the chicken and put it back in the pot.
7. Prepare the egg-lemon sauce:
   1. In a medium bowl, whisk the eggs and add half the lemon juice gradually.
   2. While whisking add 2 ladles-full of the broth from the cooking pot to start cooking the eggs slightly.
8. Add the sauce to the main pot. Remove from heat immediately to prevent the eggs from coagulating.
9. Add more lemon juice as needed.
10. Garnish with fresh parsley or dill and serve.