Avgolemono (Greek Egg-Lemon Chicken Soup)

Method

1. Put the chicken, cold water, halved onion, chunky carrot and celery, bay leaf and salt into a 20 cm pot and bring to the boil over high heat, about 9 min. As it comes up, skim off the grey foam with a ladle so the broth stays clear and clean-tasting.

   Add in this stepBone-in chicken thighs, skin removed 450 gWater 1,100 mlOnion ½Carrot 1Celery stalk 1Bay leaf 1Salt 1 tsp

   high heat

2. Turn the heat down to medium-low heat, set the lid ajar and simmer gently for 35 min, until the meat slides easily off the bone.

   medium-low heat

3. Lift out the chicken and let it cool a little, then strain the broth back into the pot. Discard the vegetables and bay leaf, or dice the carrot and return it. Pull the chicken off the bones and tear it into bite-sized pieces.

4. Bring the broth back up, add the rinsed rice and cook over medium heat for 15 min, stirring now and then so it does not stick, until the grains are soft. Return the shredded chicken.

   Add in this stepShort-grain rice 50 g

   medium heat

5. Crack the eggs into a large bowl and whisk for 1 min until lightly frothy, then whisk in the lemon juice a little at a time. Now ladle in hot broth in a very thin stream, whisking constantly. Adding 2 or 3 ladlefuls warms the eggs gradually so they do not scramble (this is called tempering).

   Add in this stepEggs, at room temperature 1Fresh lemon juice 35 ml

6. Turn the heat under the pot down to low heat, pour in the egg mixture while stirring and keep stirring for 2 min, until the soup thickens slightly and is steaming. Never let it boil or the eggs will curdle. Season with pepper, scatter with dill and serve at once.

   Add in this stepBlack pepper to tasteChopped dill (optional) 1 tbsp

   low heat