Provided by Jonathan Reynolds
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring stock to a boil. Season chicken inside and out with salt and pepper and add to the pot. Wrap the bay leaves, parsley and dill stems, garlic and peppercorns in a square of cheesecloth and add to the pot. Return to a boil, adjust heat and simmer, uncovered, until chicken is cooked through, about 45 minutes.
- Remove chicken and let cool. Discard skin and bones and cut meat into bite-size pieces. Set aside.
- Strain broth into a pot, discard sachet and set aside 1 cup broth to make the avgolemono. Bring soup to a boil and add chicken. Reduce heat to low.
- Place 3/4 cup avgolemono in a stainless-steel bowl and slowly whisk in a ladle of hot chicken stock from the pot. When well combined, whisk in a second ladle of hot stock. Slowly whisk this mixture into the soup. Stir in chopped dill. Do not allow soup to boil again. Season to taste with salt.
- To serve, ladle soup into warm bowls and sprinkle with shredded lettuce and scallions.
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