Avgolemono Soup

Serves 4

Ingredients

• 6 cups chicken broth
• 1 lb boneless skinless chicken breast
• 1/2 cup long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill

Instructions

1. 1In a large pot, bring the chicken broth to a boil over medium-high heat.
2. 2Add the boneless chicken breast to the boiling broth, reduce heat to medium, and simmer for 15 minutes until the chicken is cooked through.
3. 3Remove the chicken from the pot, shred it with two forks, and set aside.
4. 4Add the rice to the simmering broth, cover, and cook for 15-18 minutes until the rice is tender.
5. 5Return the shredded chicken to the pot and stir to combine.
6. 6In a medium bowl, whisk the eggs vigorously until frothy, about 1 minute.
7. 7Slowly add the lemon juice and lemon zest to the eggs while continuing to whisk.
8. 8Gradually ladle hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
9. 9Pour the tempered egg-lemon mixture back into the soup pot, stirring gently over low heat.
10. 10Cook for 2-3 minutes until the soup thickens slightly; do not let it boil or the eggs will scramble.
11. 11Season with salt, black pepper, and stir in the chopped fresh dill.
12. 12Remove from heat and serve immediately while hot.