Avgolemono: Greek Chicken Soup with Lemon and Rice

If it’s been decades since you’ve listened to Carole King belt out Chicken Soup with Rice, or its melodramatic sequel, The Ballad of Chicken Soup, I recommend you do so immediately. Up the urgency if you have kids with a dark sense of humor. Then serve up this lemony fresh soup and watch them faux gag and moan as they drink every last drop. The dill ties all the flavors together.

By / Photography By Marlene Rounds | March 16, 2017

Ingredients

  • 6 cups chicken stock (store bought is fine, but get low sodium so you can flavor it yourself), plus more if needed to thin the soup the next day
  • Salt and freshly ground pepper
  • 2 cups cooked white rice, divided
  • 3 large egg yolks
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • Meat of 1 rotisserie chicken, shredded
  • ¼ cup chopped fresh dill

Instructions

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. You’ll temper the egg yolks here, adding them to the blender with ½ cup of the rice and the lemon juice. Purée until smooth. Stir the purée back into the simmering stock along with the chicken and the remaining 1½ cups of rice. Simmer until thickened slightly, about 5 minutes. Serve immediately with a generous sprinkle of fresh dill.

This soup is even better the next day but may need a top off of more chicken stock as the rice will absorb more liquid as it sits.

Serves 4-6

Ingredients

  • 6 cups chicken stock (store bought is fine, but get low sodium so you can flavor it yourself), plus more if needed to thin the soup the next day
  • Salt and freshly ground pepper
  • 2 cups cooked white rice, divided
  • 3 large egg yolks
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • Meat of 1 rotisserie chicken, shredded
  • ¼ cup chopped fresh dill

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