Avgolemono Chicken Soup with Rice
© Yunhee Kim
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
By Grace Parisi
March 2009

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.    More Chicken Soup Recipes  

Ingredients

  • 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

How to Make It

Step

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.

Suggested Pairing

Tart Greek white.

You May Like

Advertisement

Read More

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com