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healthy fall soup

Fall Avgolemono Soup

Maggie Michalczyk, RDN
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!
Prep Time 10 mins
Cook Time 20 mins
Servings 4 servings


  • 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


  • 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.