Fall Avgolemono Soup

By ohioeggs  , ,

October 1, 2019

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A bowl of creamy Fall Avgolemono Soup will be sure to warm you up this fall! Filled with tender rotisserie chicken, butternut squash and mushrooms, this dish is savory and oh-so-delicious.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 servings


2 large egg yolks

1 large egg

4 cups homemade chicken stock or low-sodium broth

2 cups white rice, cooked

1 fresh lemon juice

1 1/2 cups cooked rotisserie chicken, shredded

1 1/2 cups butternut squash, cooked and cubed

1/2 cup Baby Bella mushrooms, washed and sliced

2 cups kale, rinsed

Salt and freshly ground pepper, to taste


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, whole egg and 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, about 10 minutes.

Add to bowls and top with an extra squeeze or two of lemon juice and fresh ground black pepper.

If desired, you can substitute white rice for wild rice or chickpea rice.


Nutrition Facts

Serving Size1/4 of recipe
Total Fat7g
Saturated Fat2g
Polyunsaturated Fat1g
Monounsaturated Fat3g
Total Carbohydrates37g
Dietary Fiber3.5g

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