Avgolemono Chicken Soup with Rice

Ingredients

• 4 cups chicken stock
• Salt and pepper
• 2 cups cooked white rice (warmed)
• 2 large egg yolks
• 6 tbsp. fresh lemon juice (1/4 cup + 2 tbsp.)
• 1 rotisserie chicken, meat pulled from bones and coarsely shredded
• 1/4 cup chopped fresh dill

Equipment

• Small blender or immersion blender

Directions

1. Heat stock in a large saucepan.  Bring to a simmer, and season to taste with salt and pepper.
2. Transfer 1 cup of the hot stock to a blender or container.
3. Add 1/2 cup of the rice, egg yolks, the lemon juice.  Puree until smooth.
4. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice.   Simmer until thickened slightly, 10 minutes.
5. Stir in the dill and serve.