Avgolemono — Egg-Lemon Chicken Soup

In a large pot, bring the chicken broth to a simmer over medium heat. Add the rice and cook for 15-20 minutes, or until tender.

While the rice cooks, shred the cooked chicken breast into bite-sized pieces. Add the shredded chicken to the pot with the rice and broth.

In a separate bowl, whisk the eggs vigorously until light and frothy. Squeeze the juice from the lemons and add it to the whisked eggs, continuing to whisk until well combined.

Slowly ladle about 1-2 cups of the hot broth from the soup into the egg-lemon mixture, whisking constantly. This is called tempering and prevents the eggs from scrambling.

Gradually pour the tempered egg-lemon mixture back into the pot with the soup, stirring continuously. Do not boil the soup after adding the Avgolemono.

Stir in the Greek Extra Virgin Olive Oil and fresh dill. Season with salt and black pepper to taste.

Serve immediately, garnished with extra fresh dill if desired. Enjoy this comforting Greek classic.