Traditional Greek Avgolemono Soup: Silky Lemon Egg and Rice Broth

In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to medium-low, and simmer until the rice is tender, about 18-20 minutes.

While the rice cooks, in a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.

Once the rice is cooked, remove the pot from the heat. Ladle about 1 cup of the hot broth slowly into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. Return the pot to low heat and add the cooked shredded chicken. Cook for 2-3 minutes, stirring, until the soup thickens slightly and is heated through (do not boil).

Season with salt and freshly ground black pepper to taste. Stir in olive oil and chopped dill, if using.

Serve hot, garnished with lemon wedges and extra dill if desired.