Meal Prep Saturday: Avgolemono (Greek lemon chicken soup)

My first post in this sub! (I think)

Just finished packing a batch of avgolemono soup — doesn’t require Instant Pot, it’s just my largest stock pot. Inspired by the two following recipes:

https://www.thekitchn.com/how-to-make-greek-egg-and-lemon-soup-avgolemono-242659#post-recipe-10633

https://www.themediterraneandish.com/avgolemono-soup-recipe/#tasty-recipes-10557-jump-target

Specific ingredients I used were 6 bone-in chicken thighs, chopped onion, 4 chopped garlic cloves, 1 tbsp black pepper corns, 3 medium carrots, 3 sticks celery, 8 cups water, a bit of every soup-like spice in my cabinets (including thyme, rosemary, celery seeds, onion powder, garlic powder, basil, Italian seasoning), 2 bay leaves, 1/2 cup dry brown rice (could’ve used more for taste/texture), 4 eggs, 4 lemons (and slices from two for garnish; could’ve used fewer lemons). Note the recipes do not specify the temperature to bring the soup to after adding the eggs, other than “not boiling,” so I looked up safe egg temperatures and the highest I saw was 165°F, so I heated it back to that temperature (checked on meat thermometer) and left it for 5-10 minutes to be sure it was heated through.

I also forgot I had green onion and bok choi I had planned to add for more veggies, so I’ll add when reheating at home, but for the ones I bring to work I’ll reheat as-is. Made around 10 lunch servings (ate one immediately, two are put together since I ran out of small containers).

Very yummy.