Avgolemono

Method

1. simmer20 min
   chicken just cooked through
   Simmer chicken gently in the stock with onion, carrot and celery until just cooked. Remove the chicken, discard or reserve the large aromatics and keep the broth hot but not violently boiling.
2. simmer15 min
   rice tender
   Add rice to the broth and simmer until tender. Shred the chicken while the rice cooks, then return the meat to the pot.
3. whisk2 min
   eggs and lemon completely smooth
   Whisk eggs until uniform, then whisk in fresh lemon juice. A smooth mixture incorporates hot broth more evenly and reduces the chance of egg strands.
4. temper4 min
   egg-lemon mixture hot to the touch
   While whisking constantly, add two or three ladles of hot broth to the eggs in a slow stream. This gradual temperature rise is the technique that prevents scrambled eggs.
5. mix3 min
   soup creamy and slightly thickened, never boiling
   Turn the soup to low heat and slowly stir the tempered egg-lemon mixture back into the pot. Warm only until the broth looks creamy and lightly thickened; do not let it boil after the eggs enter.
6. season2 min
   lemon bright, broth balanced
   Season with salt and pepper and fold in dill. Add more lemon only after tasting the finished soup; acidity should brighten the chicken broth without overwhelming it.