Avgolemono Soup

Instructions

1. 1

   If using a whole chicken breast, place it in a large pot with the chicken broth, halved onion, carrot, and bay leaves. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

2. 2

   Remove the chicken breast, carrot, onion, and bay leaves from the broth using a slotted spoon. Discard the vegetables and bay leaves. Set the chicken aside to cool slightly, then shred it into bite-sized pieces.

3. 3

   Return the broth to a gentle simmer over medium heat. Add the rice and cook for 15 minutes, stirring occasionally, until the rice is tender and has absorbed some of the liquid.

4. 4

   While the rice cooks, prepare the egg mixture. In a medium bowl, whisk together the egg yolks and lemon juice until well combined and slightly frothy.

5. 5

   In a separate small bowl, ladle about 1 cup (240 milliliters) of the hot broth. Slowly drizzle this hot broth into the egg-lemon mixture while whisking constantly. This tempering process prevents the eggs from scrambling.

6. 6

   Reduce the heat under the pot to low so the broth is no longer boiling but still steaming. Slowly pour the tempered egg-lemon mixture into the hot broth while stirring gently and continuously to create an even, silky texture. Stir for about 1-2 minutes until the soup thickens slightly.

7. 7

   Add the shredded chicken back into the pot and stir to combine. Season with salt and white pepper to taste. Do not allow the soup to boil after adding the egg mixture, or it will curdle.

8. 8

   Remove from heat and serve immediately in warm bowls. Garnish with fresh dill or parsley if desired.