Avgolemono Soup (Greek Chicken, Rice, Egg and Lemon)

• 1 medium Yellow onion
• 2 pieces Celery
• 600 g Chicken thighs, bone-in, skin-on
• 1.5 liters Chicken stock
• 120 g Short-grain rice
• 1 ½ tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 Egg
• 2 Lemon
• 10 g Fresh parsley

1. Finely chop the onion and slice the celery. Put the chicken thighs in a stockpot with the chicken stock, onion, celery, fine sea salt and black peppercorns. Bring to a gentle simmer over medium heat.
2. Simmer gently for 20 minutes, skimming any foam, until the chicken is cooked through and tender. Lift the chicken out to a bowl and keep the broth at a low simmer. When cool enough to handle, pull the meat from the bones and discard the skin and bones.
3. Stir the short-grain rice into the simmering broth and cook for 12 to 15 minutes, stirring occasionally, until the rice is tender. Return the shredded chicken to the pot and bring back to a gentle simmer. Taste and adjust the salt if needed.
4. In a bowl, whisk the eggs until smooth, then whisk in the juice of 1 lemon. Ladle in about 250 ml of the hot broth a little at a time, whisking constantly to temper the egg mixture. Take the pot off the heat and slowly whisk the tempered egg and lemon mixture back into the soup.
5. Set the pot over the lowest heat and warm for 2 to 3 minutes, stirring, until the soup looks slightly thickened and silky; do not let it boil. Add more lemon juice from the remaining lemon to taste. Chop the parsley and serve the soup hot with parsley scattered over the top.

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