Avgolemono Soup (Greek Lemon Chicken Soup)
This recipe is courtesy of Traci Weintraub, owner of Gracefully Fed. She uses cooked chicken breast for this recipe, but says you can also use rotisserie chicken.
Ingredients
- 2 quarts (8 cups) chicken stock, divided use
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound cooked chicken, shredded
- 2 cups cooked long-grain brown rice, divided use
- 2 large egg yolks
- ¼ cup lemon juice
- ½ bunch chopped fresh dill, approximately ⅓ cup
Instructions
- In a saucepan, bring 6 cups chicken stock to a simmer over mediumhigh heat. Add salt, pepper, chicken and 1½ cups rice.
- In a blender, add remaining ½ cup rice, egg yolks, lemon juice and the 2 cups reserved chicken stock; purée.
- Add purée to saucepan and stir. Cook soup at a gentle simmer for 30 to 40 minutes. Stir in fresh dill before serving.
Notes
Editor’s Note: This springtime recipe yields enough for eight generous servings, making it ideal for when you have guests over for dinner. You can also freeze the extra soup for an easy meal later.
ABOUT THE CONTRIBUTOR
Traci Weintraub is the owner of Gracefully Fed, a kitchen and café on Ventura Boulevard in Sherman Oaks. GracefullyFed.com
