Name: Avgolemono Chicken Soup with Rice
Total time: 30 min
Yield: 4
Ingredients: 4 cups homemade chicken stock or low-sodium broth (or low-sodium broth); Salt and freshly ground pepper; 2 cups cooked white rice (warmed); 2 large egg yolks; ¼ cup plus 2 tablespoons fresh lemon juice; 1 rotisserie chicken ( pound meat pulled from the bones and coarsely shredded); ¼ cup chopped fresh dill

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

Avgolemono Chicken Soup with Rice

chicken stock

Salt and pepper

rice

lemon juice

rotisserie chicken (pound meat pulled from the bones and coarsely shredded)

dill

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.


This is not quite the same as the traditional one but it is still good. What I do differently as my Greek mom and Yiayia would do is use 2 full eggs, not just the egg yolks. You whisk the eggs until frothy and slowly pour a couple of ladles of the broth from the soup to temper the eggs and add at the end after all your other ingredients have been put in and warmed up. It makes for a frothier soup. As far as lemon juice, add to taste as some like it more lemony than others. I start with the juice of half a lemon and add more if needed.

So delicious! I'm Greek and grew up on my yiayia's avgolemono my whole life. With the quarantine, I decided to take a stab at it - this is the closest tasting I've ever had to hers! I only used the breasts of the rotisserie chicken and it was more than enough. I also let it sit for an hour before eating it for lunch.

Made it with leftover rice pilaf and chicken kebob meat. Easy.

This recipe sounds great! I look forward to trying it. Is it freezable?

I believe the traditional garnish is mint, not dill.

The chicken and rice ratios on this are absurd. About 1/2-3/4 cup of cooked rice and same for the chicken. And nix the extra 2 tbsp lemon juice too.

I made this tonight, and it was amazing.
I followed the instructions for the most part--I used an immersion blender for the egg-lemon step, and added some garlic because I love garlic. For chicken, I just used pulled deli chicken from the store, and it worked perfectly fine. Sadly, I forgot the dill.
End result: a satisfying lemony soup that hit the spot. I look forward to playing with this to further suit my particular tastes in the future.

Cut down on the lemon juice. Too sour but otherwise a good soup.

When making risotto I double the recipe so as to use leftover rice in this soup. Makes for a rich and flavorful soup even if mushroom or asparagus, shrimp risotto is used. I use the chicken if on hand but often don't bother. We love this soup

Easiest soup Ever! Turned out great. Don't forget to be careful when you blend the hot broth. I used 1/3 cup of fresh lemon juice. It was terrific.

This tastes exactly like my mom's! This is perfect!!

I did not like it.. my son likes but doesn't love. Was easy to make and quick. Probably wont make again.

Easy, family loves it. I've made it several times. Great for using leftover rice and chicken. I've even used brown rice.

Low cal high protein.  Afordable,  healthy and guilt free.

avgolemono chicken soup with rice

Total: 30 minutes

Servings: 4

Cost: $4.19 /serving

Author : Grace Parisi

Ingredients

Instructions

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