Avgolemono Soup with Lemon Zest and Fresh Dill

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups chicken stock
• 1 1/2 pounds boneless skinless chicken breasts
• 2/3 cup long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh dill, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

   6:00 · Soften vegetables
2. 2

   Pour in the chicken stock and add the chicken breasts. Bring to a boil, then reduce heat to a simmer and cook until the chicken is cooked through, about 20 minutes.

   20:00 · Simmer chicken
3. 3

   Remove the chicken from the pot and set aside to cool slightly. Stir the rice into the simmering broth and cook until tender, about 15 minutes.

   15:00 · Cook rice
4. 4

   While the rice cooks, shred the chicken into bite-sized pieces using two forks.

5. 5

   In a medium bowl, whisk the eggs until frothy, then whisk in the lemon juice until smooth.

6. 6

   Ladle about 1 cup of the hot broth into the egg-lemon mixture in a slow, steady stream, whisking constantly to temper the eggs.

7. 7

   Reduce the heat under the pot to low. Slowly pour the tempered egg mixture into the soup, stirring constantly to create a silky texture.

8. 8

   Return the shredded chicken to the pot. Stir gently and warm over low heat for 3 to 4 minutes, taking care not to let the soup boil or the eggs may curdle.

   3:00 · Warm through
9. 9

   Stir in the lemon zest, dill, salt, and pepper. Taste and adjust seasoning as needed before serving warm.