Step 1

In a large saucepan over medium heat warm the chicken broth.

Step 2

Beat the eggs in a bowl, or if using an immersion blender, a tall cup.

Step 3

Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.

Step 4

Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.

Step 5

At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note and the chicken.

Step 6

Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.