A rich, creamy, lemony soup that I quite enjoyed! This one’s from a cookbook that’s all recipes from different mystery writers, and this recipe was submitted by J. T. Ellison, who I’m not actually familiar with!

Ingredients:

• 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
• 1/2 medium onion, diced small
• 2 stalks celery, diced small
• 2 large carrots, diced small
• 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
• 2 quarts chicken stock
• 1 cup arborio rice
• 2 teaspoons salt, divided
• 3 eggs, whisked
• 1/2 cup fresh lemon juice from 2 lemons
• 1-2 teaspoons black pepper
• fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes.

Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk.

Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.

Avgolemono

From The Mystery Writers of America Cookbook.

• 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
• 1/2 medium onion, diced small
• 2 stalks celery, diced small
• 2 large carrots, diced small
• 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
• 2 quarts chicken stock
• 1 cup arborio rice
• 2 teaspoons salt, divided
• 3 eggs, whisked
• 1/2 cup fresh lemon juice from 2 lemons
• 1-2 teaspoons black pepper
• fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes. Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk. Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.