Fall Avgolemono Soup - Ohio Eggs
Warm up this fall with Ohio Eggs' creamy Fall Avgolemono Soup, packed with rotisserie chicken, butternut squash, and mushrooms. Perfect for quick meals!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ohioeggs.com.
Ingredients
- 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
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