Avgolemono Chicken Soup with Rice

Serving Size: 4
Prep Time:
Total Time:


  • 4 cup homemade chicken stock or low-sodium broth
  • salt
  • freshly ground pepper
  • 2 cup cooked white rice, warmed
  • 2 large egg yolks
  • 0.25 cup plus 2 tablespoons fresh lemon juice
  • 1 rotisserie chicken, meat pulled from the bones and coarsely shredded 1 pound
  • 0.25 cup chopped fresh dill


1. 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.