This soup, a savory base of chicken broth and rice accented with tart lemon juice, becomes rich and velvety with egg yolks added 10 minutes before the cook finishes. Avgolemono refers to a lemon-egg sauce used in Greek and other cuisines, which becomes a soup through the addition of shredded chicken and rice.
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In a Suvie pan, stir together chicken stock, rice, 1 tsp salt, and ½ tsp ground black pepper. Add chicken to pan and insert pan into your Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 4 hours
In a small bowl, whisk egg yolks with lemon juice until well-combined.
Ten minutes before soup is done cooking, remove pan from Suvie and and transfer chicken breasts to a plate. Slowly pour an even layer of egg over soup and return pan to Suvie without chicken breasts. Use two forks to shred chicken as soup finishes cooking.
After the cook, remove pan from Suvie and stir in the shredded chicken and dill, reserving a few leaves for garnish. Season to taste with salt and pepper. Divide soup among 4 bowls, sprinkle with remaining dill, and serve.
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