Greek Avrolemono Soup with Asparagus & Chicken from Cuisine at Home

Ingredients:
4 cups low-sodium chicken broth
2 cups water
1 Tbsp minced garlic
1/2 cup dry converted long grain rice
1 cup asparagus tips (4 oz.)
2 cups shredded cooked chicken (8 oz.)
2 large eggs, beaten
1/4 cup fresh lemon juice
1 Tbsp fresh chopped dill leaves or 1 tsp dried dill
1/4 tsp each kosher salt and ground white pepper
1 small lemon, thinly sliced

Directions:
Combine broth, water, and garlic in a saucepan over medium-high heat; bring to a boil. Add rice; reduce heat to medium-low. Simmer rice for 15 minutes, stirring occasionally.
Stir in asparagus; simmer mixture 10 minutes. Add chicken; cook until chicken is just heated through.
Combine eggs and lemon juice in a bowl. Gradually whisk 1 cup of the broth mixture into the eggs until smooth. Return egg mixture to soup in the pan, stirring constantly. Don’t allow mixture to boil. Season soup with dill, salt, and pepper. Garnish each serving with lemon slices.