Avgolemono soup. Poach three skinless chicken breasts in 2 quarts of chicken broth. Add a whole shallot, bay leaf, a carrot and a stalk of celery to broth. (You will strain broth after chicken has been poached). Once chicken has cooked, remove from liquid and allow to cool. Once it has cooled, shred it and add to strained broth. Add 1 cup of cooked white rice (I used jasmine). Season with S&P. Meanwhile, whisk four egg egg whites in a bowl or blender along with 1/2 cup of fresh lemon juice. Add four yolks to mixture. Egg/lemon mixture should be frothy. Temper 2cups of hot broth into egg/lemon mixture. Add entire mixture back to pot. Adjust seasoning. When reheating do not simmer or boil. That will overlook the egg protein.