Hellenic Lemon Chicken Soup with Potatoes

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

2.Add the chicken pieces to the pot and pour in the water. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.

3.Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.

4.Add the sliced carrots, celery, and diced potatoes to the pot and continue to simmer for another 15 minutes, or until the vegetables and potatoes are tender.

5.Stir in the rice and cook for an additional 15 minutes, or until the rice is fully cooked.

6.In a medium bowl, whisk together the eggs and lemon juice until well combined.

7.Slowly ladle about 1 cup of the hot soup broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.

8.Gradually pour the tempered egg mixture back into the pot, stirring continuously to incorporate it into the soup. The soup should thicken slightly and become creamy.

9.Return the shredded chicken to the pot and season the soup with salt and freshly ground black pepper to taste.

10.Serve the soup hot, garnished with freshly chopped dill.