Avgolemono — Greek Lemon Chicken Soup

Ingredients

• 1 lb Chicken Breast
• 8 cups chicken stock
• ¾ cup orzo or rice
• 3 eggs
• Juice of 2 lemons (about ⅓ cup)
• 1 carrot, finely diced (optional)
• Fresh dill
• Salt and white pepper

Method

1. Poach the Chicken Breast in the stock at a gentle simmer until cooked through (165°F), 12–15 minutes. Lift out, shred, and keep the stock simmering.
2. Cook the orzo (and carrot if using) in the stock until tender, 8–9 minutes.
3. The alchemy: whisk the eggs and lemon juice until frothy. Then TEMPER — whisk in hot broth one ladle at a time, three or four ladles, whisking constantly. This warms the eggs gently so they thicken instead of scramble.
4. Pull the pot OFF the heat and stir the tempered mixture back in. The soup will turn pale gold and silky. Do not boil it again — boiled avgolemono is lemony egg-drop soup, a different (sadder) dish.
5. Return the shredded chicken, season, and serve with dill. Tastes like sunshine administered by a Greek grandmother.