Avgolemono (Greek Lemon-Chicken Soup)

Process

1. Prep:
   1. Finely chop the celery
   2. Rough chop the carrot
   3. Finely chop the scallions
   4. Finely chop the garlic
   5. Cook the chicken then shred
2. Heat the oil on medium high
3. Add the carrots, celery, scallions, saute 5-7 minutes - don’t brown
4. Add the garlic, saute 30 seconds
5. Add the stock and bay leaves, bring to a simmer
6. Add the rice, salt, msg, pepper; simmer for 12-15 minutes until rice is done
7. Add the chicken
8. Prep the egg:
   1. Mix the egg and lemon juice together
   2. Ladle in 2-3 spoons of hot broth while whisking constantly
9. Remove from heat
10. Slowly pour in the egg mixture, stir until it’s thickened (be very careful if putting it back on heat because it’ll scramble)
11. Stir in the parsley