Dairy-Free Avgolemono Soup with Chicken

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken, shredded
• 1/2 cup Long-grain rice
• 3 large Eggs
• 1/2 cup Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh dill, chopped (optional)

Instructions

1. 1In a large pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 10 minutes.
2. 2Add the 1/2 cup of long-grain rice to the boiling broth and cook uncovered until the rice is tender, about 15 minutes. Reduce the heat to low to maintain a gentle simmer.
3. 3In a separate medium bowl, whisk the 3 large eggs until they are pale yellow and slightly frothy, about 1 minute. While whisking constantly, slowly pour in the 1/2 cup of lemon juice.
4. 4To temper the egg and lemon mixture, very slowly ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking the eggs vigorously and continuously as you pour. This prevents the eggs from scrambling.
5. 5With the heat still on low, slowly pour the tempered egg mixture back into the pot with the rice and broth, whisking constantly. Continue to whisk for about 1 minute until the soup is slightly thickened.
6. 6Stir in the 2 cups of cooked chicken, shredded. Allow the soup to heat through gently for 2-3 minutes, ensuring it does not come back to a boil, which could cause the eggs to curdle.
7. 7Season the soup with the 1/2 tsp of salt and 1/4 tsp of black pepper. If using, stir in the 2 tbsp of fresh dill, chopped.
8. 8Serve the Dairy-Free Avgolemono Soup with Chicken immediately. If desired, garnish with additional fresh dill.

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