avgolemono chicken soup with rice
Chicken
Avgolemono Chicken Soup with Rice
This velvety lemony soup with rice and hearty chunks of shredded chicken is a satisfying dish for any time of year.
Ingredients
- 4 cups homemade chicken stock or low-sodium broth
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 cups cooked white rice, warmed, divided
- 2 large egg yolks
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 rotisserie chicken (1 pound meat pulled from the bones), coarsely shredded
- 1/4 cup fresh dill, chopped
Directions
- Gather the ingredients.
- 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.
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