Fall Avgolemeno Soup

It’s officially soup season! Warm up with Fall Avgolemeno Soup. Avgolemono soup is a traditional Greek soup with chicken and rice that is thickened with eggs. The addition of fall veggies like butternut squash, mushrooms and kale gives this recipe extra nutrition and flavor!  

This original recipe was created by Maggie Michalczyk, RD as an “Egg Enthusiast” in partnership with the American Egg Board’s Egg Nutrition Center.


2 large egg yolks
1 large egg
4 cups homemade chicken stock or low-sodium broth
salt & freshly ground pepper, to taste
2 cups white rice, cooked
1 ½ cups + 2 Tbsp. fresh lemon juice
1 ½ cups cooked rotisserie chicken, shredded
1 ½ cups butternut squash, cooked and cubed
½ cup baby bella mushrooms, washed & sliced
2 cups kale, rinsed


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.


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