About the Recipe
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.

Ingredients
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
Preparation
Step 1
In a large saucepan, season the stock with salt and pepper and bring to a simmer.
Step 2
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.
Step 3
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.
Step 4
Stir in the dill and serve.