Fall Avgolemono Soup

30 minutes
4 servings


2 large EGG yolks
1 large EGG
4 cups homemade chicken stock or low-sodium broth
salt and freshly ground pepper, to taste
2 cups white rice, cooked
1 1/2 cups + 2 Tbsp. 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

Yields: 4 servings



  1. In a large saucepan, SEASON the stock with salt and pepper and BRING to a simmer.
  2. 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.
  3. 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.
  4. ADD to bowls and TOP with an extra squeeze or two of lemon juice and fresh ground black pepper.

Insider Info

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

Nutritional Information

Per serving: 1 serving

Calories: 295

Total fat: 7 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g

Cholesterol: 179 mg
Sodium: 676 mg
Carbohydrates: 37 g
Fiber: 3.5 g
Sugar: 4 g
Protein: 25 g
Vitamin A: 525 mcg
Vitamin D: 0.7 mcg
Folate: 88 mcg
Choline: 160 mg
Calcium: 110 mg
Iron: 3 mg
Potassium: 782 mg

This recipe is an excellent source of protein, choline and vitamin A.