Chicken Avgolemono

Directions

1. 1
   In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
2. 2
   Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
3. 3
   In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
4. 4
   Variation
5. 5
   Stir in three tablespoons of chopped fresh dill along with the peas.
6. 6
   Wine Recommendation: A wine really needs to be rich to hold its own with the egg thickener here, yet high enough in acidity to be refreshing. Though expensive, a Meursault, one of the great white Burgundies, will pair with the soup to make an experience you won't forget.