Avgolemono Soup (Greek Egg-Lemon Chicken Rice Soup)

Pour 1000ml chicken broth into a pot and bring it to a boil over medium-high heat.

Add 80g rice, stir once to separate the grains, and scrape the bottom so the rice does not stick early.

Lower the heat to medium and simmer for about 15 minutes.

Stir occasionally until the rice grains look plump, the center is tender, and the broth has a light body from the released starch.

Add 200g chicken breast and keep the soup at a gentle simmer for about 8 minutes.

When the center turns opaque and fully cooked, remove it, cool briefly, and shred it along the grain.

In a bowl, whisk 2 eggs with 3 tablespoons lemon juice.

Beat steadily until the yolk streaks disappear, the mixture looks unified, and a layer of small bubbles forms on the surface.

Drizzle hot broth into the egg mixture one ladle at a time, very slowly.

Whisk without stopping so the eggs warm gradually, and slow down immediately if any small curds begin to appear.

Turn off the heat, stir the tempered egg mixture back into the pot, then return the shredded chicken.

Season with 0.5 teaspoon salt and 0.5 teaspoon black pepper, warming gently without boiling to keep the soup smooth.