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Greek Avgolemono

Prep Time:

30 Mins

Cook Time:

15 Mins


4 Servings


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.


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


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.

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