Greek Fully Heated Lemon Egg Chicken Avgolemono

Finely dice 100 g carrot, 80 g celery and 70 g white scallion. Sauté in 20 ml oil over medium heat four minutes. Add rinsed 110 g rice and 1100 ml chicken broth and bring to a boil.

Simmer 16–20 minutes until rice is tender, add 260 g already-cooked chicken and 3 g salt, simmer three to four minutes until hot throughout. Reserve 300 ml broth in a clean measuring jug to cool slightly.

Whisk two eggs with 70 ml lemon juice. Slowly temper with the slightly cooled 300 ml broth in three to four additions while whisking continuously, to prevent curdling.

Reduce pot to very low heat and slowly stir in egg-lemon mixture. Gently heat and stir until a food thermometer confirms at least 71°C throughout for the egg-containing soup, without vigorous boiling. Continue heating if below target; stir in 15 g dill and serve four.