Lemon Chicken Soup (Avgolemono-Style)

Ingredients

• 8 oz chicken breast, cooked and shredded
• 4 cups chicken broth
• 1/2 cup long-grain white rice
• 2 large eggs
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 carrot, diced
• 1/2 onion, diced
• 1 tbsp fresh dill, chopped(optional)
• to taste salt and black pepper

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Sauté the onion and carrot for 5 minutes until softened.

2. 2

   Add the chicken broth and rice. Bring to a boil, then reduce heat and simmer for 15 minutes until the rice is tender.

3. 3

   Stir in the shredded chicken and simmer 2 more minutes to heat through.

4. 4

   In a bowl, whisk the eggs and lemon juice until frothy. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper it.

5. 5

   Pour the tempered egg-lemon mixture back into the pot, stirring over low heat for 2-3 minutes until the soup turns silky and slightly thickened. Do not boil.

6. 6

   Season with salt, pepper, and dill. Serve immediately.