Avgolemono Soup

Instructions

1. Prepare the base
   In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Cook the chicken
   Add the chicken broth to the pot and bring to a simmer. Add the chicken breasts and cook until no longer pink in the center, about 20 minutes. Remove the chicken and set aside to cool. Once cool enough to handle, shred the chicken into bite-sized pieces.
3. Add the rice
   Add the rice to the simmering broth and cook until tender, about 15-20 minutes. Add the shredded chicken back to the pot along with the salt, pepper, and half the dill. Reduce heat to low.
4. Make the avgolemono sauce
   In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk. Ladle about 2 cups of the hot broth (avoiding solids) into a measuring cup with a spout.
5. Temper the eggs
   Very slowly drizzle the hot broth into the egg-lemon mixture while whisking constantly. This tempers the eggs, preventing them from curdling when added to the hot soup.
6. Finish the soup
   Turn the heat to the lowest setting. Slowly pour the egg-lemon mixture back into the pot while stirring constantly. The soup will become creamy and slightly thickened. Do not let it boil after adding the egg mixture, or it may curdle.
7. Season and serve
   Taste and adjust seasoning with additional salt and pepper if needed. Stir in the remaining fresh dill. Ladle into warm bowls, garnish with additional dill and lemon slices, and serve immediately.