Easy Avgolemono Soup (Greek Lemony Chicken Soup)

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1. 1Step 1: Heat the olive oil in a large soup pot over medium heat and add the carrot. Stir until softened, about 7 minutes. Stir in the shredded chicken and the rice and turn to coat in the oil.
2. 2Step 2: Add the broth and bring to a boil.
3. 3Step 3: Next, add whichever grain you prefer (rice, trahana or orzo) and simmer for about 15 minutes, or until the grains are tender.
4. 4Step 4: Make the avgolemono: Place the egg whites in a metal bowl, if using a hand-held whisk, or in the bowl of a stand mixer outfitted with a whisk attachment. Whip at medium speed and then at a slightly higher speed, until a stiff meringue forms.
5. 5Step 5: In a separate, metal bowl, with a clean whisk, whisk the yolks until creamy and while whisking add the lemon juice in a slow, steady stream until thick and creamy.
6. 6Step 6: Using a rubber spatula, fold the meringue into the yolks thoroughly.
7. 7Step 7: Take a ladleful of the soup broth, careful not to catch any rice, trahana or pasta, and add it to the egg-lemon mixture in a very slow but steady stream, whisking vigorously all the while. Repeat with a second ladleful.
8. 8Step 8: Continue adding hot broth to the egg-lemon mixture until about half the pot juices are worked into the egg-lemon mixture, tempering it.
9. 9Step 9: Quickly pour this mixture into the pot, tilt so that it is evenly distributed, taste for salt and pepper or additional lemon juice, and serve, garnished with parsley sprigs.