Avgolemono (Greek Lemon Chicken) Soup

Ingredients

2 Tbs Extra Virgin Olive Oil

1 Large Onion, chopped

3 Cloves Garlic, minced

5 ½ Cups Chicken Stock/ Broth (use 4 cups if you want a thicker soup -- you can always add more stock later to get the consistency you prefer.)

1 Bay Leaf

½ Tsp Sea Salt

½ Tsp Black Pepper

2 Boneless, Skinless Chicken Breasts

½ Cup Short-Grain Rice (like Arborio)

3 Tbs FRESH Lemon Juice

3 Eggs, room temperature

¼ Cup Chopped Fresh Dill Weed

In a 6-Quart Dutch Oven, heat olive oil and saute onion over medium/high heat until translucent (about 5 minutes).
Add garlic and saute until fragrant (30 seconds-1 minute)
Add chicken broth, bay leaf, salt, pepper, and chicken breasts.
Bring to boil, then cover and turn heat down to med-low/ low, and simmer 20 minutes.
Take chicken breasts out and shred the meat. (I do this by using 2 forks -- one to hold the breast, the other to rip/ shred it. However, I have heard it is also possible to shred meat by simply putting it in a mixing bowl and beating it with a hand or stand mixer for a few minutes, which I will try when I have more than 2 chicken breasts to shred).
Add the shredded chicken back into the pot, along with the rice.
Cover and simmer 20 minutes.
While the rice is simmering, take a small bowl and whisk together the room-temperature eggs and lemon juice. (This is where the magic of this soup happens.)
After 20 minutes, remove the bay leaf.
Take one ladle of the broth and add it slowly, while whisking vigorously, into the lemon-egg mixture until incorporated.
Add the lemon, egg, and broth mixture into the soup pot, as well as the dill. Stir. (If you want a thinner soup, add more chicken stock now.)
Cook about 5 minutes so the flavors incorporate.
Taste and add more lemon juice (if you want it more lemony) or chicken stock (if you want it more liquidy).
Garnish, if desired, with lemon slices or fresh dill weed.