Avgolemono Soup (Chicken Lemon Soup)

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken, shredded
• 0.5 cup Long-grain rice
• 3 large Eggs
• 0.75 cup Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh dill, chopped

Instructions

1. 1Bring chicken broth to a boil in a large pot. Add rice, reduce heat to low, and simmer for 15-20 minutes, or until rice is cooked.
2. 2In a separate bowl, whisk eggs until light and frothy. Gradually whisk in lemon juice until well combined.
3. 3Temper the egg mixture: Slowly drizzle about 1 cup of the hot broth into the egg mixture, whisking constantly to prevent curdling.
4. 4Pour the tempered egg mixture into the pot with the remaining broth and rice. Stir constantly over low heat for 5-10 minutes, or until soup thickens slightly. Do not boil.
5. 5Add shredded chicken and stir to combine. Season with salt and pepper to taste.
6. 6Garnish with fresh dill and serve immediately.

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