Season the chicken breasts with salt and pepper and set aside.

In a large stockpot, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 2 minutes per side, then remove the chicken to a bowl or plate.

Turn the heat to medium and add the chopped onion. Cook for 3–4 minutes until softened. Add the minced garlic and cook 1–2 minutes more until fragrant.

Stir in the chicken stock paste and the bay leaf. Then pour in the water and stir to combine. Bring to a boil. Once it’s simmering, add the chicken breasts (along with any juices) and the rice. Stir, then reduce heat to medium-low and cover the pot partially. Simmer for 15–20 minutes or until the chicken and rice are cooked.

Once cooked, turn off the heat. Remove the chicken breasts to a cutting board, keep the lid on the pot to retain heat, and shred the chicken with two forks. Stir the shredded chicken and the fresh chopped dill back into the soup.

Remove about 1 cup of hot soup broth (liquid only) into a measuring cup and set aside (do not include rice/chicken).

Prepare the avgolemono: In two separate bowls, separate the egg whites and yolks. Whisk the egg whites vigorously until foamy. Gradually add in the egg yolks, whisking to combine. Then, while whisking, slowly pour in the lemon juice. Continue whisking and then slowly pour in the 1 cup of hot broth into the egg-lemon mixture to temper it (i.e., raise its temperature gently).

With the pot off the heat, pour the tempered egg-lemon mixture into the soup, stirring constantly to integrate it. Taste and adjust seasoning with salt and pepper (a generous pinch of each if desired).

Serve in bowls, topped with fresh dill, a pinch of salt and pepper, and a drizzle of olive oil.