Avgolemono Chicken Soup with Rice
★★☆☆☆
Ingredients
- 4 cups homemade chicken stock or low-sodium broth960 ml homemade chicken stock or low-sodium broth
- ½ teaspoon kosher salt, plus more to taste2 ml kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste1 ml freshly ground black pepper, plus more to taste
- 2 cups cooked white rice, warmed, divided480 ml cooked white rice, warmed, divided
- 2 large egg yolks2 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice60 ml plus 2 tablespoons fresh lemon juice
- 1 rotisserie chicken (1 pound meat pulled from the bones), coarsely shredded1 rotisserie chicken (1 pound meat pulled from the bones), coarsely shredded
- ¼ cup fresh dill, chopped60 ml 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 — Assyrtiko — its bright acidity and mineral backbone complement the tart lemon base while standing up to the rich, creamy texture