Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)
Serves 6. Recipe is mine!

1 Tablespoon olive oil
3 stalks celery, thickly sliced
1 onion, chopped
1 carrot, sliced into 1/2-inch coins
2 cloves garlic, thinly sliced (elephant garlic is okay, too)
2 bay leaves
8 cups low-sodium chicken broth
1 boneless, skinless chicken breast
1 cup orzo
Freshly ground black pepper
1 teaspoon Better Than Bouillon Low-Sodium Chicken Base
2 room temperature large eggs, separated*
1 teaspoon lemon zest
1 cup freshly squeezed lemon juice (4 to 5 lemons needed)
Chopped fresh parsley or fresh dill (garnish)

1. In a Dutch oven or heavy pot, heat olive oil on medium-high. Add the carrot, celery and onion, toss together and sauté for about 5 minutes before stirring in the garlic and cooking for 2 more minutes.
2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, lower heat to a simmer and add the chicken breast. Simmer until the chicken is just cooked through (160°F), 15 to 20 minutes. Strain the broth, remove chicken and discard vegetables. Once cooled, shred the chicken and reserve.
3. Bring the broth back to a rolling boil in the same pot and add the orzo, chicken base and black pepper to taste. Cook the orzo for about 8 to 10 minutes. Now lower the boiling stock to a bare simmer and add the chicken and any reserved juices.
4. Using a stand mixer’s whisk attachment, whisk the egg whites to soft peaks in a large bowl. In a medium bowl, whisk together the egg yolks and the lemon juice until well mixed. Now fold the egg yolk mixture into the egg whites. Once combined, begin to slowly ladle in warm stock to temper the egg mixture, whisking constantly and adding the hot liquid very slowly. Add at least two or more ladles of stock before proceeding to ensure eggs are well tempered and warm.
5. Very slowly, begin stirring the warm egg and lemon mixture into the soup, and stir constantly to prevent any curds from forming. Continue to cook over medium-low to medium heat, stirring until well combined and chicken is warmed up, and then remove the soup from heat.
6. Add the lemon zest and serve in warmed bowls. Garnish each bowel with chopped parsley or fresh dill if you prefer.