Greek Lemon Chicken Soup

Instructions

1. Step 1

   Heat the olive oil in the stockpot over medium heat. Add the onion and cook until soft and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Stockpot

2. Step 2

   Add the chicken broth, chicken breast, and salt. Bring to a boil over high heat, then reduce to low heat and simmer until the chicken reaches 74°C internally.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Chicken Breast, 1800.0 ml Chicken Broth, 5.0 gr Salt

   Cookware: Stockpot, tongs

3. Step 3

   Transfer the chicken to the plate. Stir the rice into the broth and simmer over low heat until tender.

   Timer: 18 min (fixed)

   Ingredients used: 150.0 gr White Rice

   Cookware: plate, Stockpot, tongs

4. Step 4

   While the rice cooks, shred the chicken into bite-size pieces. In the mixing bowl, whisk the eggs and lemon juice until smooth, then gradually whisk in several ladlefuls of hot soup to temper the mixture.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg, 120.0 ml Lemon Juice

   Cookware: ladle, mixing bowl, plate, whisk

5. Step 5

   Reduce the pot to low heat. Slowly stir in the tempered egg mixture, then return the shredded chicken and heat gently, stirring, until the soup is slightly thickened and reaches 71°C; do not boil.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, Stockpot

6. Step 6

   Remove the pot from the heat. Stir in the black pepper and dill, then serve.

   Ingredients used: 2.0 gr Black Pepper, 10.0 gr Fresh Dill

   Cookware: Stockpot