Greek Egg-Lemon Chicken Soup with Rice

What you need

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 l (8 cups) chicken stock, low-sodium
• 1 bay leaf
• 500 g (1 lb) boneless skinless chicken breasts
• 120 g (2/3 cup) short-grain rice, such as arborio
• 3 large eggs, at room temperature
• 100 ml (scant 1/2 cup) lemon juice, from 2-3 lemons, plus extra to taste
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tbsp dill, chopped, for serving

Method

Restated from the original video

1. 1

   Warm the olive oil in a large pot over medium heat and cook the onion until soft, 5 min. Add the garlic for 1 min.

2. 2

   Pour in the stock, add the bay leaf and bring to a boil.

3. 3

   Lower the chicken into the pot, reduce to a gentle simmer and poach until it reaches 74 °C (165 °F) inside, 15-18 min.

4. 4

   Lift the chicken onto a board, leave it to cool a little, then shred it with two forks.

5. 5

   Stir the rice into the simmering stock and cook until tender, 15-18 min. Remove the bay leaf and turn the heat to low.

6. 6

   In a bowl, whisk the eggs until frothy, 1 min, then whisk in the lemon juice.

7. 7

   Ladle about 250 ml (1 cup) of hot stock into the egg mixture in a thin stream, whisking hard the whole time. Repeat with a second ladle.

8. 8

   Take the pot off the heat and slowly stir the warmed egg mixture into the soup.

9. 9

   Return the pot to low heat and stir gently until the soup turns silky and slightly thick, 2-3 min. Do not let it boil or the eggs will curdle.

10. 10

    Stir in the shredded chicken and season with salt, pepper and more lemon juice to taste.

11. 11

    Serve right away, sprinkled with dill.

Imported from savingdessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.