4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill
In a large saucepan, season the stock with salt and pepper and bring to a simmer.
Transfer 1 cup of the hot stock to a blender.
Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.
Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.