Avgolemono

Ingredients

• •8 cups chicken broth
• •1 lb boneless chicken breast or thighs
• •2/3 cup long-grain rice
• •4 eggs
• •1/3 cup fresh lemon juice
• •Salt and pepper, to taste
• •Fresh dill, chopped, for garnish

Steps

1. 1.Bring the chicken broth to a boil, add the chicken, and simmer until cooked through, about 15-20 minutes.
2. 2.Remove the chicken, shred it, and set aside.
3. 3.Add the rice to the simmering broth and cook until tender, about 15-18 minutes, then reduce the heat to low.
4. 4.Whisk the eggs in a bowl until frothy, then slowly whisk in the lemon juice.
5. 5.Temper the egg-lemon mixture by slowly ladling in about 2 cups of the hot broth while whisking constantly, raising its temperature gradually so the eggs don't scramble.
6. 6.Remove the soup from the heat entirely, then slowly stir the tempered egg-lemon mixture back into the pot, stirring constantly - never let the soup return to a boil once the eggs are added, or it will curdle.
7. 7.Stir the shredded chicken back in, season with salt and pepper, and serve immediately, garnished with fresh dill.