Avgolemono Chicken Soup

• 250g chicken breast
• 80g rice
• 2 eggs
• 2 lemons
• 1 litre chicken stock
• 1 carrot, diced
• Fresh dill

1. 1

   Simmer chicken in the stock with carrot 15 min, then shred the chicken and return it.

2. 2

   Add the rice and cook 12 min until tender.

3. 3

   Whisk eggs with lemon juice, then temper with a ladle of hot broth.

4. 4

   Stir the egg-lemon mix back into the soup off the heat until silky; do not boil.

5. 5

   Season and finish with dill.