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Avgolemono Chicken Soup with Rice

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
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
Avgolemono Chicken Soup with Rice Recipe at
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 reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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