- 4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
- 1/4 cup medium-or long-grain white rice
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 scallion green, thinly sliced
- 2 tablespoons chopped dill
- Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
- Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.