Avgolemono Soup

The recipe

Instructions

1. 1
   Bring the stock to a simmer. Add the rice and cook 15 minutes until tender.
2. 2
   Add the shredded cooked chicken to warm through, then turn off the heat.
3. 3
   Whisk the eggs hard with the juice of both lemons until pale and frothy.
4. 4
   Whisking constantly, ladle a cup of hot stock into the eggs to temper. Then pour the egg mixture back into the pot, stirring constantly.
5. 5
   Heat very gently for 1 minute — DO NOT boil or the eggs will scramble. Top with chopped dill and serve.

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