Greek Lemon Chicken Soup

A silky, comforting Greek soup of chicken, rice, and eggs brightened with plenty of fresh lemon.

• 2 bone-in chicken breasts
• 8 cups chicken stock
• 0.75 cup long-grain rice
• 3 large eggs
• 2 lemons, juiced
• 1 medium onion, halved
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh dill, chopped

Method

1. Simmer the chicken with the stock and onion for 20 minutes until cooked through.
2. Remove the chicken, shred the meat, and discard the onion; return the stock to a boil.
3. Add the rice and cook until tender, about 12 minutes.
4. Whisk the eggs with the lemon juice in a bowl.
5. Slowly ladle a cup of hot broth into the egg mixture while whisking to temper it.
6. Stir the tempered mixture back into the pot off the heat, add the shredded chicken, season, and finish with dill.