Fall Avgolemono Soup
Soup season is upon us and for nights where there is just starting to be a slight chill in the air, this fall avgolomono soup (aka egg lemon soup in greek!) is perfectly hearty, delicious, and nutritious!
Ingredients
- 1 large egg
- 2 large egg yolks
- 4 cups homemade chicken stock or low-sodium broth
- 2 cups white rice wild rice or chickpea rice, cooked
- 1/2 cup plus 2 tablespoons fresh lemon juice
- 1 1/2 cup cooked rotisserie chicken shredded
- 1 1/2 cup butternut squash cooked and cubed
- 1/2 cup baby bella mushrooms washed and sliced
- 2 cups kale rinsed
- Salt and freshly ground pepper
Instructions
- In a large saucepan, season the stock with salt and pepper and bring to a simmer.
- Transfer 1 cup of hot stock to a blender.
- Add 1/2 cup of the cooked rice, egg yolks and the lemon juice and puree until smooth.
- Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice, cooked butternut squash, mushrooms and kale and simmer until thickened slightly, about 10 minutes.
- Add to bowls and top with an extra squeeze or two of lemon juice and fresh ground black pepper.