Greek lemon chicken soup

Method

Heat the olive oil in a large saucepan and sauté the diced onion, carrot and celery until softened, approximately 5 minutes. Add the chicken stock and bring to a simmer, then add the whole chicken breast and cook for 15 minutes until cooked through. Remove the chicken, shred it finely and return to the pan with the rice, then simmer for 12-15 minutes until the rice is tender. Whisk the eggs in a bowl and squeeze in the lemon juice, then slowly ladle some hot soup into the mixture whilst whisking constantly to temper the eggs. Remove the pan from the heat and stir the egg mixture back into the soup slowly, then season with salt, pepper and fresh dill.