Avgolemono Chicken Soup with Rice

  • Active Time 0m
  • Total Time 30m


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.


  • 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
  • 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


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.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11560

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