Recipes Dinner Poultry Dishes Chicken Main Course Avgolemono Chicken Soup with Rice 5.0 (749) 32 Reviews A zesty chicken soup made from broth, egg yolks, and lemon juice, with hearty chunks of shredded chicken and rice, is a satisfying dish for any time of year. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 16, 2024 Save Rate PRINT Share Active Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe Avgolemono, which means lemon-egg in Greek, is a sauce typically served alongside dolmas (stuffed grape leaves), vegetables, and roasted meats in Turkish, Balkan, Arab, Greek, and some Jewish cuisines. It's often used as the base of soups and stews, as it is here in our avgolemono soup with chicken. Though it contains only a handful of ingredients, the soup's ratios vary widely from version to version. This rendition uses just yolks instead of whole eggs. Feel free to stir in additional lemon juice at the end if you prefer a bit more tang. Frequently Asked Questions What is avgolemono sauce made of? Avgolemono sauce typically consists of three key ingredients: chicken broth, egg yolks, and lemon juice. The yolks help thicken the sauce as it cooks, while the lemon juice adds plenty of flavor to the simple recipe. For a tangier flavor, add an extra splash (or two) of lemon juice to your liking. How long does avgolemono soup last in the fridge? Avgolemono soup can be stored in an airtight container in the refrigerator for up to three days. After that, it's best to freeze any leftovers for up to three months. Pre-portion the frozen soup into individual servings to make reheating small batches at a time even easier. Notes from the Food & Wine Test Kitchen Because this soup avgolemono recipe calls for both cooked rice and chicken, it's especially quick to make. There are no vegetables to prep; you'll simply need to juice a couple of lemons, shred a rotisserie chicken, and chop half a cup of fresh dill. Of course, you can cook the chicken yourself if you'd like — either poached or sous vide chicken will work nicely. For a slightly different texture, dice the meat instead of shredding it. The rice in this chicken avgolemono soup serves two purposes: A quarter of it is pureed into the broth as a thickening agent, and the rest is stirred into the soup for a bit of contrast. Though a short-grain variety like arborio is best here, it can be swapped out for cooked orzo or even crushed angel hair pasta if that's what you have on hand. Suggested pairing This tangy and light soup would pair well with a tart white wine. We recommend a Greek wine, such as an Assyrtiko. Cook Mode (Keep screen awake) 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 Diana Chistruga Gather the ingredients. Diana Chistruga In a large saucepan, season the stock with salt and pepper and bring to a simmer. Diana Chistruga 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. Diana Chistruga 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. Diana Chistruga Stir in the dill and serve. Rate It Print