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Measure out 1 cup of long grain rice and place it in a bowl. Cover the rice with 2 cups of water and let it soak for at least 15 minutes while you prepare other ingredients.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, diced celery, and chopped green onion. Sauté for 5-7 minutes until the vegetables begin to soften.

Stir in 1 teaspoon of Cavender's All Purpose Greek Seasoning and 2 sliced garlic cloves. Continue to sauté for 1 minute until fragrant.

Drain the water from the soaked rice, leaving the rinsed rice. Add 1/4 cup of Chardonnay white wine to the pot with the vegetables, scraping up any browned bits from the bottom of the pot.

Pour in 6 cups of low sodium chicken broth and add the 2 bay leaves. Bring the mixture to a boil.

Add the rinsed rice to the pot. Once the soup returns to a boil, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is tender.

While the rice is cooking, prepare the Lemon Drop (Avgolemono) sauce. In a separate medium bowl, crack the 2 eggs. Add 1/4 cup of fresh lemon juice and 2 tablespoons of grated Pecorino Romano cheese. Whisk the mixture very vigorously until well combined and frothy.

Carefully ladle about 1/2 cup of hot broth from the simmering soup into the egg mixture, a tablespoon at a time, whisking continuously and very rapidly. This process is called tempering and prevents the eggs from scrambling. Continue adding hot broth slowly until the egg mixture is warm to the touch.

Once the rice in the soup is tender, add the 2 cups of shredded cooked chicken to the pot and stir to combine.

Remove the soup from the heat. Slowly pour the tempered Avgolemono sauce into the soup while stirring continuously. The soup will thicken and become silky.

Add 2 tablespoons of fresh chopped parsley to the soup and stir. Serve immediately.


Measure out 1 cup of long grain rice and place it in a bowl. Cover the rice with 2 cups of water and let it soak for at least 15 minutes while you prepare other ingredients.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, diced celery, and chopped green onion. Sauté for 5-7 minutes until the vegetables begin to soften.

Stir in 1 teaspoon of Cavender's All Purpose Greek Seasoning and 2 sliced garlic cloves. Continue to sauté for 1 minute until fragrant.

Drain the water from the soaked rice, leaving the rinsed rice. Add 1/4 cup of Chardonnay white wine to the pot with the vegetables, scraping up any browned bits from the bottom of the pot.

Pour in 6 cups of low sodium chicken broth and add the 2 bay leaves. Bring the mixture to a boil.

Add the rinsed rice to the pot. Once the soup returns to a boil, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is tender.

While the rice is cooking, prepare the Lemon Drop (Avgolemono) sauce. In a separate medium bowl, crack the 2 eggs. Add 1/4 cup of fresh lemon juice and 2 tablespoons of grated Pecorino Romano cheese. Whisk the mixture very vigorously until well combined and frothy.

Carefully ladle about 1/2 cup of hot broth from the simmering soup into the egg mixture, a tablespoon at a time, whisking continuously and very rapidly. This process is called tempering and prevents the eggs from scrambling. Continue adding hot broth slowly until the egg mixture is warm to the touch.

Once the rice in the soup is tender, add the 2 cups of shredded cooked chicken to the pot and stir to combine.

Remove the soup from the heat. Slowly pour the tempered Avgolemono sauce into the soup while stirring continuously. The soup will thicken and become silky.

Add 2 tablespoons of fresh chopped parsley to the soup and stir. Serve immediately.
