Avgolemono Soup

Ingredients

• 2 boneless, skinless chicken breast halves
• 2 quarts homemade chicken stock or low-sodium broth
• 1/2 cup rice or orzo
• 5 large eggs
• 1/4 to 1/2 cup fresh lemon juice
• Kosher salt
• Minced dill, for garnish

Directions

1. Put the chicken breast halves in a 3-quart saucepan and pour in the chicken stock. Warm it slowly, checking with an instant-read thermometer so the stock stays close to 150 degrees F (65 degrees C). Continue cooking until the chicken registers 145 degrees F (63 degrees C) inside, about 1 hour, then lift it out of the stock.
2. Once the chicken has cooled enough to work with, either dice it or shred it, then reserve it. Stir the rice or orzo into the stock and cook until barely tender, about 20 minutes for rice or 13 minutes for orzo. Turn the heat down to a bare simmer.
3. While that cooks, whisk the eggs with 1/4 cup (60ml) lemon juice in a heatproof bowl until the mixture looks lightly frothy.
4. Whisk without stopping as you ladle about 1/2 cup of hot chicken broth into the egg mixture; no worries if a little rice or orzo sneaks in. Add 3 or 4 more 1/2-cup ladlefuls of the hot chicken broth in the same way, whisking the whole time, then whisk the warmed egg mixture back into the saucepan. Add salt to taste.
5. On low heat, cook the soup, whisking steadily and scraping around the sides, until the eggs thicken the broth. Taste it, and if you want more brightness, whisk in the remaining lemon juice until the lemon flavor is where you like it. Adjust the salt if it needs it.
6. Stir in the chicken meat, then spoon the soup into bowls. Finish with dill and serve.