Avgolemono Chicken Soup with Rice
Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more broth, rice, and shredded chicken turns it into a satisfying soup.
Ingreadients :
- 4 cups homemade chicken stock or low-sodium broth
- Kosher salt
- Freshly ground black pepper
- 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 and coarsely shredded)
- 1/4 cup chopped fresh dill
Step by Step :
- 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.
- Stir in the dill and serve.
