Greek Lemon Chicken Soup

Let's Cook

1. Step 1.

   In a large Dutch oven, combine the quartered onion, leek pieces, celery pieces, and chicken bouillon base with 10 cups of water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.

2. Step 2.

   Add the split bone-in chicken breast, oregano sprig, and dill to the pot. Simmer until the chicken is just cooked through, 15 to 20 minutes. The chicken should reach an internal temperature of 165°F and the juices run clear.

3. Step 3.

   Transfer the cooked chicken to a bowl and let it cool slightly until safe to handle, about 5 minutes. While the chicken cools, strain the cooking liquid through a fine-mesh sieve into a clean bowl or pot, discarding the solids. Return the strained broth to the Dutch oven.

4. Step 4.

   Add the long-grain white rice to the broth and bring to a simmer. Cook for 12 minutes, stirring occasionally to prevent sticking.

5. Step 5.

   While the rice simmers, in a medium bowl, whisk together the eggs and lemon juice until foamy and well combined, about 1 minute.

6. Step 6.

   Ladle 1 cup of hot broth from the top of the soup into a measuring cup. Slowly drizzle the hot broth into the egg-lemon mixture, 1 tablespoon at a time, while whisking constantly to temper the eggs. This prevents scrambling.

7. Step 7.

   With the soup at a gentle simmer, gradually pour the tempered egg-broth mixture into the pot while whisking continuously. Continue to simmer, stirring often, until the soup is slightly thickened and velvety and the rice is tender, about 5 minutes. The soup should coat the back of a spoon.

8. Step 8.

   Remove the pot from the heat. While the chicken is still warm, shred the meat, discarding the skin and bones. Stir the shredded chicken into the soup. Serve topped with fresh dill sprigs and cracked pepper.