Avgolemono Chicken Soup With Rice


  • 4 C. Chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 2 C. Cooked white rice, warmed and divided
  • 2 Large egg yolks
  • 1/4 C. plus 2 Tbsp. Fresh lemon juice
  • 1 lb. Rotisserie chicken, shredded
  • 1/4 C. Chopped fresh dill


  1. In a large saucepan, season the stock with salt and pepper and bring to a simmer.

  2. 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.

  3. 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.

  4. Stir in the dill and serve.

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