Avgolemono Chicken Soup with Rice

Gather the ingredients.

In a large saucepan, season the stock with salt and pepper and bring to a simmer.

Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks, and the lemon juice and puree until smooth.

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.

Stir in the dill and serve.