In a large saucepan, season stock with salt and pepper and bring to a simmer.
Transfer 1 cup hot stock to a blender.
Add 1/2 cup rice, egg yolks, and lemon juice and puree until smooth.
Stir puree into simmering stock along with chicken and remaining 1 1/2 cups rice and simmer until thickened slightly, 10 minutes.
Stir in dill and serve.
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 485 (46%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 17.9g||89 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 1775.5mg||546 %|
|Sodium 605.7mg||21 %|
|Potassium 784.9mg||21 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 74.5g|
|Protein 61.8g||88 %|
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Calories per serving: 1056
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