Avgolemono Soup Greek Lemon Egg Chicken Soup Recipe

Ingredients

• 2 boneless, skinless chicken breast halves (about 1 pound/450g)
• 2 quarts homemade chicken stock or low-sodium broth
• 1/2 cup rice or orzo (about 3 1/2 ounces/100g)
• 5 large eggs
• 1/4 to 1/2 cup (60 to 120ml) fresh lemon juice
• Kosher salt
• Minced dill, for garnish

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