Avgolemono

Method

Bring the chicken stock to a gentle boil in a large saucepan and add the whole chicken breast with a pinch of salt. Simmer for 15-20 minutes until the chicken is cooked through, then remove and shred the meat into small pieces. Return the stock to a boil, add the rice, and simmer for 12-15 minutes until tender. In a bowl, whisk together the eggs and juice from both lemons until well combined. Slowly ladle some of the hot stock into the egg mixture whilst whisking continuously to temper the eggs and prevent curdling. Pour the egg mixture back into the pan, stirring gently and constantly, and remove from heat immediately. Do not allow the soup to boil after adding the eggs. Season with salt and white pepper, stir in the shredded chicken and fresh dill, and serve immediately.