by Callan Randall Active Time: 30 Minutes Total Time: 60 minutes Servings: 6 Ingredients 4 cups homemade chicken stock or broth Salt and pepper 3 ½ cups cooked white rice 2 large egg yolks ¼ cup fresh lemon juice + extra for serving 1 rotisserie chicken, shredded ¼ cup fresh dill Lemon slice for garnish
Directions 01 In a blender, transfer about ½ cup of cold stock. Warm your remaining stock and season with salt and pepper in a large pot. 02 2. In the blender, add 3/4 cup cold rice, egg yolks, and lemon juice, and blend until everything is well-combined and your rice is blended into a paste. Set mixture aside in a bowl. 03 3. Gradually add a ladle of hot stock to your blended mixture and whisk vigorously for 90 seconds to temper the eggs. Do this four times before adding your tempered egg mixture into the stockpot and your chicken and remaining rice. 04 4. Let the mixture simmer for 15-20 minutes, and season to taste with lemon juice, salt, and pepper. The final result should resemble a soft rice porridge. Garnish with dill and a lemon slice, and serve hot.
avgolemono greek chicken
soup
20
(recipe adapted from Grace Parisi from Food & Wine’s recipe)
