Greek Egg Lemon Soup - Lightened Up by The Lemon Bowl
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3.69 from 22 votes

Greek Avgolemono Chicken Soup

A lightened version of a Greek classic, this egg lemon soup is packed with comfort, not calories.
Course Soup
Cuisine greek
Keyword Greek Avgolemono soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 272kcal
Author Liz Della Croce

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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