Avgolemono (Greek Lemon Chicken Soup)

• 8 cups chicken broth
• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 1 yellow onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp olive oil
• 3/4 cup long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped dill

1. 1Warm the oil in a large pot over medium. Cook the onion, carrots and celery until softened, 6–8 minutes.
2. 2Add the broth and chicken. Bring to a simmer and cook until the chicken is cooked through, 15 minutes. Lift out the chicken and shred it.
3. 3Add the rice to the simmering broth and cook until tender, about 15 minutes.
4. 4Whisk the eggs and lemon juice in a bowl until frothy. Very slowly whisk in 2 cups of the hot broth, a ladle at a time, to temper the eggs.
5. 5Turn the heat to low. Stir the egg mixture back into the pot along with the chicken. Stir gently until the soup thickens slightly and turns creamy, 2–3 minutes. Don't let it boil, or the eggs will curdle.
6. 6Season with salt and pepper and serve topped with dill.

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