Instructions

1. 1

   Separate the dill fronds from the stems, setting aside 1/2 cup of the fronds for later use as a garnish.

2. 2

   In a large pot, mix together the stems, chicken thighs, and rice along with the chicken broth. Bring this mixture to a vigorous boil over high heat.

3. 3

   Once boiling, reduce the heat to medium-low and give it a stir. Cover the pot and allow the chicken to cook until it is tender, which should take about 25 minutes.

4. 4

   After cooking, use a slotted spoon to take out the chicken and stems from the broth. Discard the stems and place the chicken on a plate, then shred it using two forks.

5. 5

   At this point, raise the heat to medium-high and bring the broth to a lively simmer.

6. 6

   In a large heat-resistant bowl, whisk the eggs vigorously until they become frothy. Incorporate ¼ cup of lemon juice into the mixture.

7. 7

   While continuing to whisk the eggs, slowly drizzle in one ladleful (approximately 1 cup) of the hot broth, allowing some rice grains to join in, and mix until everything is well blended.

8. 8

   Carefully pour the lemon-egg mixture back into the pot with the broth, promptly remove the pot from the heat, and fold in the shredded chicken. Taste the soup and adjust with additional lemon juice if desired.

9. 9

   Finish by garnishing generously with fresh dill, a sprinkle of black pepper, and a drizzle of olive oil.

Nutrition Information

Notes & Tips

• If you wish to use chicken breast, that would be fine too.