Kotosoupa — Greek Chicken and Rice Soup

Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through. Skim any foam from the surface.

Remove chicken from the pot and set aside to cool. Shred the chicken into bite-sized pieces using two forks.

Add the rice to the simmering broth. Cook for 15-20 minutes, or until the rice is tender, stirring occasionally to prevent sticking.

While the rice cooks, prepare the avgolemono. In a medium bowl, whisk the eggs vigorously until frothy. Gradually add the fresh lemon juice, whisking continuously.

Slowly ladle about 1-2 cups of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. This prevents them from curdling.

Remove the pot from the heat. Gradually pour the tempered avgolemono mixture back into the soup, stirring constantly until well combined. Do not boil the soup after adding the avgolemono, as it may curdle.

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

Ladle the Kotosoupa into bowls. Garnish with fresh dill before serving.