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Avgolemono Chicken Soup With Rice

Food.and.Wine1's picture
Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup. Picture Credit: Yunhee Kim Recipe By: Grace Parisi For more recipes, please visit Foodandwine.com
Ingredients
  Homemade chicken stock/Low sodium broth 4 Cup (64 tbs)
  Freshly ground pepper To Taste
  Cooked white rice 2 Cup (32 tbs), warmed
  Egg yolks 2 Large
  Fresh lemon juice 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Rotisserie chicken 1 Pound, meat pulled from the bones and coarsely shredded (1 Piece)
  Chopped fresh dill 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Greek
Course: 
Main Dish
Dish: 
Soup
Servings: 
4

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3.68
Average: 3.7 (5 votes)

1 Comment

shantihhh's picture
Always a great soup!