Avgolemono (Greek Lemon Chicken Soup)

Step 1: In a large saucepan, bring stock to a boil. Add rice and 1 tsp salt. Cook uncovered, stirring occasionally, until rice is just tender, about 10 minutes. Remove from heat.

Step 2: In a bowl, whisk egg whites until frothy. Add yolks and whisk to combine. Ladle about 1 cup of hot broth into eggs, then add lemon juice. Slowly whisk egg mixture into soup. Add chicken and heat through until steaming. Taste and adjust seasoning.

Step 3: Serve in warm bowls, garnished with dill and a lemon slice.