Ingredients

• Steel or dutch oven pot
• 1 uncooked chicken
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 2 tsp salt
• 1 tsp pepper
• 4 tsp dill
• 3 bay leaves
• 1 cup jasmin rice

Directions

• Chop up and sauté onions, carrots, and celery in the pot for 20-30 min
• Add garlic to sauté in last couple of minutes
• Add water to pot, mix in salt, pepper, dill, bay leaves
• Add uncooked chicken, boil for 1 hour
• Remove chicken, shred meat and remove bones, add back into soup
• Add rice, cook for 20 min

Avgolemono sauce

• Separately, separate 3 whites from yolks
• Juice 3 lemons
• Whip egg whites
• Slowly mix in yolks, continue whipping
• Slowly mix in lemon juice, continue whipping
• Slowly mix in 1 cup of stock, continue whipping

Finally

• Pour avgolemono into soup
• Serve immediately!