Avgolemono Chicken Soup with Rice

★★☆☆☆

Prep: 15 mins Cook: 30 mins Serves: 4

Ingredients

4 cups homemade chicken stock or low-sodium broth
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cups cooked white rice, warmed, divided
2 large egg yolks
¼ cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken (1 pound meat pulled from the bones), coarsely shredded
¼ cup fresh dill, chopped

Instructions

1. Gather the ingredients.
2. In a large saucepan, season the stock with salt and pepper and bring to a simmer.
3. Transfer 1 cup of the hot stock to a blender. Add ½ cup of the rice, the egg yolks, and the lemon juice and puree until smooth.
4. Stir the puree into the simmering stock along with the chicken and the remaining 1½ cups of rice and simmer until thickened slightly, 10 minutes.
5. Stir in the dill and serve.

This is a classic Greek avgolemono soup featuring the traditional egg-lemon thickening technique. The recipe uses convenient shortcuts like rotisserie chicken and pre-cooked rice. The key technique is tempering the egg yolks with hot stock in the blender to prevent curdling while creating the signature velvety texture.

Wine Pairing: Crisp White