How To Make Avgolemono Chicken Soup with Rice
This luscious chicken soup is made with a rich Avgolemono sauce of egg yolk and lemon juice, to yield a creamier and more delectable meal!
Serves:
Ingredients
- 4cupschicken stock,homemade, or low sodium broth
- salt and freshly ground pepper
- 2cupswhite rice,cooked
- 2large egg yolks
- 2ozlemon juice,fresh
- 1rotisserie chicken
- 2ozfresh dill,chopped
Instructions
-
In a large saucepan, season stock with salt and pepper and bring to a simmer.
-
Transfer 1 cup of hot stock to a blender. Add ½ cup of rice, egg yolks, and lemon juice and puree until smooth.
-
Stir the puree into simmering stock along with chicken and remaining 1½ cups of rice and simmer for 10 minutes, until thickened slightly.
-
Stir in the dill and serve. Enjoy!
Nutrition
- Calories: 1124.06kcal
- Fat: 51.14g
- Saturated Fat: 14.71g
- Trans Fat: 0.29g
- Monounsaturated Fat: 21.42g
- Polyunsaturated Fat: 10.75g
- Carbohydrates: 89.40g
- Fiber: 0.85g
- Sugar: 4.21g
- Protein: 70.39g
- Cholesterol: 324.43mg
- Sodium: 1572.89mg
- Calcium: 99.86mg
- Potassium: 1058.42mg
- Iron: 5.37mg
- Vitamin A: 213.05µg
- Vitamin C: 22.81mg
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