Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Dice the onion, carrot, and celery into small pieces. Finely chop the dill and set it aside. Rinse the rice in a sieve under cold water.
Briefly sauté the base
Heat the olive oil in a pot over medium heat. Add the onion, carrot, and celery and sauté for 6 minutes, stirring occasionally. The vegetables should soften and the onion turn translucent, but not brown.
Cook the chicken
Pour in the chicken broth and add the chicken thighs, 3 g of salt, and the black pepper. Bring to a gentle boil, then lower the heat and cook covered for 20 minutes. The broth should only simmer gently.
Add the rice and shred the chicken
Remove the chicken to a plate. Add the rice to the broth and cook uncovered for 15 to 17 minutes, until tender but not mushy. Let the chicken cool briefly, then pull it into smaller pieces using two forks.
Enrich with egg and lemon
Whisk the eggs with the lemon juice in a bowl. While whisking constantly, slowly pour in two ladlefuls of hot broth to warm the eggs. Remove the pot from the heat and stir the egg mixture into the soup in a thin stream. Return the chicken to the pot, add the dill and the remaining 2 g of salt. Warm the soup over low heat for 2 minutes; do not let it boil. Taste: it should be delicate but distinctly lemony.
Serve hot
Divide the soup among four bowls and serve immediately while hot. After adding the eggs, do not let the soup boil again, so it stays smooth.
