Step by step

Method

5 steps

1. 1

   Bring 6 cups low-sodium chicken broth, ½ cup long-grain white rice, 1 lb boneless skinless chicken thighs, 1 small finely diced carrot, and 1 finely diced celery stalk to a gentle simmer in a soup pot. Cover and cook about 20 minutes until the rice is tender and the chicken hits 165°F — you should be able to shred it easily with two forks.

2. 2

   Lift the chicken onto a plate and shred it into bite-size pieces. Keep the broth on low heat so it stays hot but does not boil — a rolling boil will scramble the eggs in the next step.

3. 3

   In a medium bowl, whisk 2 large eggs with ⅓ cup fresh lemon juice until smooth and pale. While whisking constantly, slowly stream in about 1 cup of the hot broth to temper the eggs — the mixture should look silky, not curdled.

4. 4

   Pour the tempered egg-lemon mixture back into the pot while stirring. Return the shredded chicken, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and warm over low heat 2–3 minutes until the soup looks lightly thickened and glossy. Do not boil.

5. 5

   Ladle into bowls and finish with 2 tablespoons chopped dill or parsley. You want silky avgolemono with tender chicken and bright lemon — not scrambled egg flecks or a thin watery broth.