Avgolemono Soup with Chicken

Ingredients

• 1½ lb chicken breast
• 6 cup chicken broth
• ½ cup long-grain white rice
• 3 eggs
• ½ cup lemon juice
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh dill (optional)

Steps

1. Place chicken breasts in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred it, and set aside. Keep the broth in the pot.
2. Add rice to the chicken broth and cook according to package directions, usually 15-20 minutes, until tender.
3. While the rice cooks, separate egg whites into a medium bowl and beat until frothy. Add egg yolks and continue beating until light and creamy. Gradually whisk in the lemon juice.
4. Temper the egg mixture: slowly ladle about 1-2 cups of the hot broth into the egg mixture, whisking constantly to prevent the eggs from scrambling.
5. Slowly pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring constantly. Heat gently over low heat for 2-3 minutes, stirring, until the soup thickens slightly. Do not boil, or the eggs may curdle.
6. Stir in the shredded chicken, salt, and pepper. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh dill if desired.