Greek Avgolemono Chicken Soup
A lightened version of a Greek classic, this egg lemon soup is packed with comfort, not calories.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 6 cups chicken broth low sodium
- 3/4 cups uncooked white rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup lemon juice about 1 lemon
- 2 in eggs whisked a small bowl
- 8 oz cooked chicken breast shredded - rotisserie works well
- thinly sliced scallions optional garnish
In a large soup pot, bring chicken broth to a boil. Add rice, salt and pepper and simmer until rice is tender, about 15 minutes.
Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.
Calories: 272kcal | Carbohydrates: 30.7g | Protein: 24.8g | Fat: 4.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.3g | Trans Fat: 0g | Cholesterol: 135mg | Sodium: 605mg | Fiber: 0.4g | Sugar: 1g