Avoglemono Lemon Chicken Soup

Directions

1. 1

   If making your own stock: add chicken carcass to a large pot with water, S&P, & veggie scraps. Simmer for a few hours until fragrant and meat is falling off the bone.

2. 2

   Remove carcass and strain broth removing any excess bones, veggies, etc. Carefully, separate chicken meat from carcass, being mindful to look for any small bones.

3. 3

   Add bay leaves & finely chopped onion, carrot, garlic and celery to the pot over medium low heat and let it gently simmer for about an hour, until vegetables are tender.

4. 4

   Return shredded chicken to pot or if using canned/ rotisserie, now is the time to add. Let gently simmer while you add 2 egg yolks to a heat safe bowl containing the lemon juice and whisk.

5. 5

   Carefully ladle 2 scoops of the hot broth to this mixture, whisking vigorously as you pour. Transfer this mixture slowly while stirring back to the pot.

6. 6

   Allow to cook for 5 more mins before adding fresh dill & topping your bowl with fresh grated Parmesan.