Greek Avgolemono Chicken Soup

Silky Greek-style chicken and rice soup thickened with lemon and egg.

Ingredients

• 7 cups chicken broth
• 2 cups cooked shredded chicken
• 3/4 cup white rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons dill
• Salt and pepper

Directions

1. Bring broth to a simmer and cook rice until tender.
2. Add chicken and keep soup at a gentle simmer.
3. Whisk eggs until foamy, then whisk in lemon juice and zest.
4. Slowly whisk 1 cup hot broth into egg mixture to temper it.
5. Stir tempered mixture back into the soup over low heat.
6. Do not boil after adding eggs.
7. Finish with dill, salt, and pepper.