Avgolemono Chicken Soup with Rice

Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners

avgolemono chicken soup

Avgolemono is a classic and satisfying Greek-style soup made with chicken broth, egg yolks, lemon juice, rice and shredded chicken.

There are some foods that will always be comfort food, no matter how old you are, how successful you are or how much money you make. A quick and easy chicken noodle soup is a great cure for the common cold, but sometimes the only thing you need to fight is a mid-February winter chill.

I first tried avgolemono in an adorable little Greek restaurant on the lower east side of New York City, Kiki’s Greek Tavern. Plunked in the middle of Chinatown, Kiki’s greets you with olive-green French doors and Chinese characters on its awning that say Kiki’s Greek Tavern. The ambiance is rustic and homey, resembling a favorite corner bar where the service is friendly and the food is consistently satisfying .

I wasn’t all that hungry when I sat down to eat, but somehow I managed to finish every last drop of creamy broth, which tasted so much more sinful than it actually is. It hits all of soup’s high notes: savory, thick, creamy and filling.

recipe (Greek lemon chicken soup) is to use a blender for the egg-lemon sauce.


Avgolemono Chicken Soup with Rice
Serves: 4 servings
  • 4 cups homemade chicken stock 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, meat pulled from the bones and coarsely shredded (1 pound)
  • 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 ½ 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 1½ cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

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