Avgolemono Soup

Method

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1. 1Put the chicken, water, onion, carrot and bay leaf in a large pot. Bring to a boil, skim off the foam, then simmer partly covered for 45 minutes, until the meat falls easily off the bone.
2. 2Lift out the chicken to cool, strain the broth and discard the vegetables. You should have about 1.5 litres of broth; top up with water if needed.
3. 3Bring the broth back to a boil, add the rinsed rice and salt, and cook over medium heat for 15-18 minutes until the rice is completely soft. Meanwhile, remove the skin and bones and shred the chicken.
4. 4For the egg-lemon mixture, whisk the eggs in a large bowl for 1-2 minutes until frothy, then keep whisking as you add the lemon juice.
5. 5Slowly pour a ladle of hot broth into the eggs while whisking constantly. Repeat with a second ladle; the mixture should be warm and pourable.
6. 6Turn the heat to its lowest and pour the egg mixture into the pot while stirring the soup constantly. Add the chicken and heat for 2-3 minutes, until the soup thickens slightly and turns silky; do not let it boil.
7. 7Add the pepper and adjust the salt and lemon. Sprinkle with dill and serve right away.