Greek avgolemono with chicken and rice

Ingredients

For 1 serving

• Chicken broth500 ml
• Chicken breast130 g
• White rice45 g
• Eggs1
• Lemon juice25 ml
• Carrots1
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: eggs, celery,

Method

1. Peel the carrot and cut it into dice of about 1 cm. Bring the chicken stock to the boil in a pot.
2. Lower the whole chicken breast and the carrot into the stock and simmer over low heat for 15 minutes, until the chicken is white right through; lift it out and shred it with two forks.
3. Add the rice to the stock and cook over medium-low heat for 15 minutes, stirring now and then, until tender; season with salt and take off the heat.
4. In a bowl whisk the egg with the lemon juice until frothy, then pour in a ladle of hot stock in a thin stream, whisking all the time: this warms the egg gently so it doesn't curdle.
5. Pour the mixture into the pot off the heat, stirring, until the soup turns silky and opaque; don't let it boil again.
6. Return the shredded chicken, chop the dill and serve the soup with the dill and a grind of black pepper.