Avgolemono Chicken Soup

Method

1. 01

   Step 1

   Simmer chicken and carrot in stock for 20 minutes until chicken reaches 74°C. Remove chicken and shred.

2. 02

   Step 2

   Add rice to broth and simmer until tender, about 15 minutes.

3. 03

   Step 3

   Whisk eggs and lemon in a bowl. Slowly whisk in 400 ml hot broth to temper.

4. 04

   Step 4

   Turn heat to low, return chicken, then stir in the egg mixture without boiling.

5. 05

   Step 5

   Stir gently until soup thickens slightly and reaches 71°C. Add dill and pepper and serve immediately.