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!
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
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
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In a large saucepan, season stock with salt and pepper and bring to a simmer.
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Transfer 1 cup of hot stock to a blender. Add ½ cup of rice, egg yolks, and lemon juice and puree until smooth.
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Stir the puree into simmering stock along with chicken and remaining 1½ cups of rice and simmer for 10 minutes, until thickened slightly.
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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
Share your thoughts and experiences with making Avgolemono Chicken Soup with Rice in the Recipe Sharing forum. Join the discussion and let us know if you have any tips or variations on this classic Greek comfort food!
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