Avgolemono (Greek Lemon Chicken Soup)

• 6 cupschicken broth
• 1/2 cupwhite rice, long-grain
• 1 lbchicken breast
• 3 eggs
• 1/3 cuplemon
• 2 tbspfresh dill, chopped
• 1/2 tspwhite pepper

quantities scale with servings

Method

1. 1

   Simmer chicken in broth 15-18 min until cooked through. Lift out and shred.

2. 2

   Add rice to the broth and cook 15 min until tender.

3. 3

   Whisk eggs until frothy, then whisk in the lemon juice.

4. 4

   Drizzle in 2 cups hot broth, whisking, to temper.

5. 5

   Remove the pot from the heat. Stir the egg mixture back in. Add chicken and heat 3 min without boiling.

6. 6

   Finish with dill and white pepper.