{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Greek Lemon Chicken and Brown Rice Soup",
 "description": "A Greek egg-and-lemon soup for dinner: chicken breast and chewy brown rice in low-sodium broth, silky from lemon and eggs warmed to 160 °F, with dill at the end.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "1 tbsp (13.5 g) olive oil",
  "1 cup (160 g) chopped onion",
  "2 medium celery stalks (80 g), sliced",
  "2 medium carrots (122 g), diced small",
  "8 cups (1,920 g) low-sodium chicken broth",
  "2 bay leaves (removed before serving)",
  "1 tsp (6 g) salt",
  "½ tsp (1.2 g) black pepper",
  "¾ cup (139 g) long-grain brown rice, dry",
  "1 lb (454 g) boneless skinless chicken breast",
  "3 large eggs (150 g)",
  "½ cup (122 g) fresh lemon juice, from about 2½ lemons",
  "½ cup (4.5 g) fresh dill sprigs, chopped"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Warm the olive oil in a large pot over medium heat. Cook the onion, celery and carrots 5 minutes, stirring, until the onion looks soft and clear."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth and add the bay leaves, salt and pepper. Bring it to a full boil, then stir in the brown rice, turn the heat to medium-low, cover and simmer 25 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Lay the whole chicken breasts in the pot, cover and simmer 15 minutes more. Lift one out and cut into the thickest part: it is done when no pink is left and a thermometer reads 165 °F. Lift all the chicken to a board and let it cool a few minutes, then shred it with two forks. The rice should be tender but chewy; if it is not, simmer a few minutes more."
  },
  {
   "@type": "HowToStep",
   "text": "Return the shredded chicken to the pot and take out the bay leaves. Keep the soup at a gentle simmer, with a few small bubbles at the edge."
  },
  {
   "@type": "HowToStep",
   "text": "Make the lemon-egg liaison in a large heatproof bowl: whisk the 3 eggs until frothy, then whisk in the ½ cup lemon juice. Ladle in ½ cup of hot broth, whisking the whole time. Repeat three more times, 2 cups of broth in all. The warmed eggs will not scramble when they meet the pot."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat under the pot to low. Pour the liaison in slowly, stirring. Keep stirring over low heat until a thermometer in the broth reads 160 °F (HHS/USDA/FDA/CDC: egg dishes go to 160 °F), about 3 to 5 minutes. Do not let it boil; a boil can make the egg curdle in threads (our kitchen practice: no held claim on this). The soup turns pale gold and a little thicker."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat and stir in the dill. Serve at once in warm bowls."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers no more than 2 hours, or 1 hour if it is above 90 °F out, then refrigerate. Reheat gently to 165 °F, stirring, without a boil."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "309 kcal",
  "proteinContent": "29.0 g",
  "carbohydrateContent": "28.1 g",
  "fatContent": "9.4 g",
  "saturatedFatContent": "2.3 g",
  "sugarContent": "at least 3.4 g (1 row carries no value)",
  "sodiumContent": "581 mg",
  "fiberContent": "2.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/avgolemono.jpg",
 "imageAlt": "Pale gold lemon-egg soup with shredded chicken, chewy brown rice, diced carrot, sliced celery and chopped dill, in a bowl",
 "url": "https://asharedpalate.com/avgolemono"
}