Avgolemono Chicken Soup With Rice Recipe
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.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
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Ingredients
| 4 cups homemade chicken stock or low-sodium broth | ||
| Ground pepper | 1 To taste | |
| 2 cups cooked white rice, warmed | ||
| Egg yolks | 2 Large | |
| 1/4 cup plus 2 tablespoons fresh lemon juice | ||
| 1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound) | ||
| Dill | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
Directions
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.
Chef
