Chicken Magiritsa (Chicken and Lemon Soup)

Preparation

1. Step 1

   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.

2. Step 2

   Remove chicken and let cool. Discard skin and bones and cut meat into bite-size pieces. Set aside.

3. Step 3

   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.

4. Step 4

   Place ¾ 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.

5. Step 5

   To serve, ladle soup into warm bowls and sprinkle with shredded lettuce and scallions.