Avgolemono Chicken Soup with Rice

Avgolemono Chicken Soup with Rice

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

‘Avgolemono’ means ‘Egg with Lemon’ in Greek, and is a staple soup and sauce base used in Greek cooking. Enjoy it with chicken and rice in this smooth and delicate soup.


  • 4 cups homemade chicken stock or low-sodium broth
  • Sea salt and freshly ground pepper
  • 2 cups cooked white rice, warmed
  • 2 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 rotisserie chicken, meat pulled from the bones and coarsely shredded 1 pound
  • 1/4 cup chopped fresh dill


  1. Place the stock or the broth into a pot over medium-high heat and bring to a simmer
  2. Carefully transfer 1 cup of the warm stock to a blender and then add 1/2 cup rice, the egg yolks and the lemon juice; process until the mixture is smooth.
  3. Return the pureed mixture back to the pan and add the remaining rice, the chicken and a few pinches of salt and pepper. Cook the mixture for 10 minutes and then serve immediately garnished with the dill.

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