Chicken and Rice Avgolemono with Dill

Ingredients

• 2 cups carrots chopped
• 0.8 cup celery chopped
• 2 large eggs 
• 0.5 cup optional: dill fresh chopped
• 3  garlic cloves minced
• 1 cup green onions sliced
• 0.5 cup juice of lemon fresh ( 3 lemons)
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 2.3 pound rotisserie chicken cut whole
• 1 teaspoon salt 
• 1  thyme sprig 
• 9 cups water 
• 0.8 cup rice long-grain white uncooked

Equipment

• bowl
• frying pan
• whisk
• sieve
• dutch oven

Directions

1. Remove and discard skin from rotisserie chicken.
2. Remove meat from bones, reserving bones. Chop meat; cover and chill until ready to use.
3. Combine chicken bones, water, and next 5 ingredients (through thyme sprig) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour. Strain stock through a sieve into a large bowl; discard solids.
4. Heat olive oil in pan over medium-high heat.
5. Add green onions and garlic; saut 1 minute.
6. Add strained stock, and bring to a boil. Stir in rice; reduce heat, and simmer, uncovered, for 15 minutes or until rice is tender. Stir in reserved chopped chicken.
7. Combine lemon juice and eggs in a medium bowl, stirring well with a whisk. Gradually add 1 cup hot soup to egg mixture, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. Cook over medium heat until slightly thick (about 2 minutes), stirring constantly.
8. Remove from heat; stir in dill.