Avgolemono | Lemon Chicken Soup

Ingredients 

1 rotisserie chicken  
2 quarts chicken stock  
⅔ cup long grain white rice  
4 or 5 sprigs flat-leaf parsley  
4 or 5 sprigs fresh dill  
1 lemon, zested then juiced  
2 eggs 

Directions 

Heat stock in a large pot over medium heat. Shred the leg and thigh meat, reserving breasts for another recipe.   

In a small bowl, whisk eggs and lemon juice together until foamy and completely combined. Take 1 cup of hot stock from the pot. Add the rice to the pot, stirring vigorously, so the rice doesn’t stick. Cook for 5 minutes. Meanwhile, temper the lemon and egg mixture: while whisking continuously, slowly drizzle the reserved cup of hot stock into the mixture. After the rice has cooked for 5 minutes, add the shredded chicken and cook another 5 minutes or until rice is cooked and the chicken is heated through. Strip the leaves from the parsley, and roughly chop parsley and dill.   

Slowly adding the tempered egg mixture to the soup while stirring. Reduce the heat to medium-low and cook until the soup has slightly thickened and turned velvety, another 5 minutes. Remove from heat. Add lemon zest, dill and parsley to the pot, and season with salt to taste.