AVGOLEMONO 🍋🌿 Lemon Chicken Soup!

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