Chicken and Rice Avgolemono with Dill
Tart with the bright flavor of fresh lemon juice, this hot soup is surprisingly refreshing. After rinsing dill under cool water, spin it dry in a salad spinner; this way, when you chop it, the herb will be dry, feathery, and easy to measure. Eggs are tempered by stirring in some of the hot stock before adding to the soup. Taking this step ensures that the eggs will give the soup a silky texture and won't cook in strands as they do in egg drop soup.