Avgolemono Chicken Soup with Rice-NYT Food



Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chiken turns it into a satisfying soup.

Active Time:
15 mins
Total Time:
30 mins


  • 4 cups homemade chicken stock or low-sodium broth (or low-sodium broth)

  • Salt and freshly ground pepper

  • 2 cups cooked white rice (warmed)

  • 2 large egg yolks

  • ¼ cup plus 2 tablespoons fresh lemon juice

  • 1 rotisserie chicken ( pound meat pulled from the bones and coarsely shredded)

  • ¼ cup chopped fresh dill


  1. 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.

    Avgolemono Chicken Soup with Rice


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