Greek Avgolemono Soup

1.In a large soup kettle, combine the chicken, chicken base, water, onion, bay leaf, and a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface.

2.Simmer for 20-25 minutes, or until the chicken is cooked through and tender.

3.Add the rice to the simmering broth. Cook for 15 minutes, or until the rice is tender but not mushy.

4.In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice to combine.

5.Temper the egg-lemon mixture: Gradually ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to prevent curdling.

6.Reduce the heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Do not let the soup boil, as this may cause the eggs to curdle. The soup will thicken slightly and become creamy.

7.add fresh dill or parsley