Avgolemono Soup

Method

1. 1
   Simmering

   In a large pot, bring the chicken stock to a boil over high heat. Add the chicken breast and reduce heat to a gentle simmer. Cook for about 10 minutes, until the chicken is just cooked through and reaches 165°F.

   ⏲ 10 min

2. 2
   Simmering

   Remove the chicken to a plate and set aside. Add the rice to the stock, bring back to a boil, then reduce heat and simmer for about 15 minutes, until the rice is tender and the liquid is slightly thickened.

   ⏲ 15 min

3. 3

   While the rice cooks, shred the chicken into bite-sized pieces.

4. 4

   In a medium bowl, whisk the eggs and lemon juice together until frothy and lightened in color.

5. 5

   Slowly ladle about one cup of the hot broth into the egg-lemon mixture while whisking constantly to temper it. This prevents the eggs from curdling.

6. 6
   Simmering

   Reduce the heat to low and stir the tempered egg mixture into the soup. Add the shredded chicken and cook gently for 2-3 minutes, stirring constantly, until the soup is slightly thickened and creamy. Do not let it boil.

   ⏲ 3 min

7. 7

   Season with salt and pepper to taste. Serve immediately, garnished with extra lemon wedges and fresh dill if desired.