Greek Lemon Chicken Soup with Rice (Avgolemono)

Method

1. Season the chicken tenderloins with the salt on all sides and let sit for 15 minutes.
2. In a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce to low, cover, and cook until the rice is al dente, about 5 minutes. Remove from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes.
3. Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
4. Using a slotted spoon, transfer about ¾ cup of the rice to a blender. Add the lemon juice, eggs, and yolks and process until smooth, about 30 seconds. Using a soup ladle, transfer about ¾ cup (180 ml) of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
5. Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked. Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. Serve immediately, as the soup thickens up quite a bit as it sits.