Greek Lemon Chicken Soup (Avgolemono)

Ingredients

• 6 cups Chicken Broth
• 1 cup Long Grain Rice or Orzo
• 2 cups Cooked Chicken, shredded
• 3 large Eggs
• 1/2 cup Fresh Lemon Juice
• Fresh Dill, chopped
• Salt and Pepper

Instructions

1. 1

   Bring broth to a boil. Add rice and simmer until tender (~15 minutes).

2. 2

   Reduce heat to low and stir in cooked chicken.

3. 3

   In a bowl, whisk eggs and lemon juice until frothy.

4. 4

   Slowly ladle 1 cup of hot broth into the egg mixture while whisking vigorously (tempering).

5. 5

   Pour the tempered egg mixture back into the pot.

6. 6

   Cook over very low heat, stirring constantly, until thickened (do not boil).

7. 7

   Season with salt, pepper, and fresh dill.