Rachel’s Avgolemono

2-3 pound whole chicken, washed and patted dry
12 cups filtered water
1 large yellow onion, finely chopped
3 celery stalks with leaves, finely chopped
10 saffron threads
1 cup white rice, rinsed and drained
2 large tomatoes, seeded and chopped
2 tablespoons chicken consommé powder
3 large eggs, room temperature
1/2 cup fresh lemon juice
1/2 cup chopped Italian parsley
Extra virgin olive oil
Flaky salt
Place chicken and water in a large pot. Cook over high heat and bring to a boil. Add the onion, celery and saffron. Reduce heat, cover and simmer for 1 hour. Stir occasionally and any fat that comes to the surface.
Remove the chicken from the pot and carefully pull the flesh from the carcass. Remove skin, shred the chicken and set aside.
Pour the soup through a strainer. Return the broth to the pot and bring to a boil. Add the rice, chopped tomatoes and consommé powder and simmer over medium heat for 15 minutes until the rice has cooked.
Cover pot and reduce heat to low.
Using a stand mixer or a whisk, gently beat the eggs and lemon juice until thick and frothy.
Gradually whisk in a half cup of chicken stock to the egg mixture, making sure not to scramble the eggs.
Pour the egg and soup mixture into the pot and stir gently until well combined. Add the chicken back to the pot and season with salt and pepper, then add the fresh parsley.
Serve soup with a generous drizzle of good olive oil and flaky salt.