Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)

Name: Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts, trimmed; , Salt and pepper; 12 (3-inch) strips, lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons); 2 sprigs, fresh dill, plus 2 teaspoons chopped; 2 teaspoons, coriander seeds; 1 teaspoon, black peppercorns; 1 , garlic clove, peeled and smashed; 8 cups, chicken broth; 1 cup, long-grain rice; 2 , large eggs plus 2 large yolks

Main Courses
Chicken
Soups
Easter

By Lan Lam ･ Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.

SERVES 4 to 6

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