Recipes // Soups // Avgolemono Chicken Soup With Rice

Avgolemono Chicken Soup With Rice

  • 4 cups homemade chicken stock or low-sodium broth
  • Salt and freshly ground pepper
  • 2 large egg yolks
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
  • ¼ cup chopped fresh dill
  1. In a large saucepan, season the stock with salt and pepper and bring to a simmer.
  2. Transfer 1 cup of the hot stock to a blender.
  3. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.
  4. 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.
  5. Stir in the dill and serve.
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