Avgolemono

Ingredients

• 1 1/8 lbchicken thighs, skinless and boneless
• 1 1/2 quartschicken stock
• 3 1/2 ozshort-grain rice, rinsed
• 3eggs, at room temperature
• 2lemons, juiced
• 1 tspsea salt
• 1/4 ozdill, chopped
• 1/2 tspblack pepper

Method

1. 1

   Bring the chicken stock to a gentle simmer with the salt, slide in the chicken thighs and poach them until cooked through.

2. 2

   Lift out the chicken and shred it with two forks. Add the rice to the simmering broth and cook until tender, then return the shredded meat.

3. 3

   Whisk the eggs hard in a bowl until frothy, then whisk in the lemon juice. Now ladle hot broth into the bowl a little at a time, whisking without stopping, until the bowl is warm to the touch.

4. 4

   Take the pan off the heat entirely, pour the tempered egg mixture back in and stir until the soup thickens slightly and turns opaque and pale.

5. 5

   Stir in the dill and pepper, taste for salt and lemon, and serve at once in warmed bowls.