Chicken Avgolemono

Directions

1. 1
   In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer.
2. 2
   Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.
3. 3
   Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
4. 4
   Meanwhile, stir the rice into the simmering broth.
5. 5
   Increase the heat and boil until the rice is almost tender, about 10 minutes.
6. 6
   Reduce the heat to the lowest possible temperature.
7. 7
   In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy.
8. 8
   Remove about 1 cup of the hot broth from the pot.
9. 9
   Pour the hot liquid in a thin stream into the egg mixture, whisking constantly.
10. 10
    Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes.
11. 11
    Do not let the soup come to a simmer, or it may curdle.
12. 12
    Return the chicken to the pot and stir in the peas.