Chicken Soup Avgolemono

For the soup

• 2 chicken thighs
• 1 carrot
• 1 onion
• 1 celery stalk or 1 leek
• 1 cup rice
• 1 chicken stock cube
• 1-2 bay leaves
• 3-4 tablespoons olive oil
• salt
• pepper

For the avgolemono (egg-lemon sauce)

• 1 tsp cornstarch
• 2 eggs
• 2 lemons

For serving

• parsley
• feta cheese
• chili flakes or boukovo (Greek chili flakes)

1. Cut the carrot, onion, and celery (or leek) into large pieces and sauté them briefly in oil.
2. Add the chicken, bay leaves, salt, and pepper to the pot.
3. Dissolve the stock cube in water and fill the pot until ingredients are covered.
4. Simmer for 1 hour.
5. Skim the foam from the soup as needed at the beginning.
6. After 1 hour, add the rice and continue cooking for another 20 minutes.
7. Dissolve the cornstarch in the lemon juice.
8. In a bowl, beat the eggs with a whisk and gradually add the lemon mixture while continuing to whisk.
9. Take some broth from the pot and slowly add it to the egg mixture while whisking to temper the eggs.
10. Pour the avgolemono mixture into the soup while stirring.
11. Leave the pot on very low heat for a few minutes until slightly thickened, stirring regularly.
12. Serve garnished with parsley, feta cheese, and chili flakes.