Greek Lemon Chicken Soup (Avgolemono) Recipe | Part 2 of My Sunday Soup Series ✨ Ingredients • 12 cups water (enough to cover the chicken) • 5 lb whole chicken • 2 large carrots, cut into chunks • 3 celery sticks, cut into chunks • 1 medium onion, halved • 3–5 garlic cloves • 2–3 bay leaves • 1 cup medium-grain rice • 2½ cups shredded chicken (from the boiled chicken) • 3 large eggs • ⅓ cup fresh lemon juice (adjust to taste) • 2 tsp salt (adjust to taste) • Black pepper, to taste • Fresh dill, for serving Instructions 1. In a large pot, add chicken, carrots, celery, onion, garlic, bay leaves, and 12 cups of water. Bring to a boil, skim off any foam, then simmer uncovered for 2 to 2½ hours until the chicken is very tender. 2. Remove the chicken, strain the broth, and return it to the pot (you should have around 10 cups of rich broth). If you need more liquid, add water. 3. Bring the broth to a boil, add 1 cup of rice, and cook for 10–15 minutes, until tender. Stir i...