Heart-Healthy Avgolemono Soup
Warm up with a bowl of *Heart-Healthy Avgolemono Soup*, a lighter, nutrient-packed twist on the classic Greek comfort food. This creamy, zesty soup is made with tender poached chicken breasts, wholesome brown rice, and an aromatic blend of fresh dill, parsley, and lemon juice. By tempering eggs into the low-sodium chicken broth, the dish achieves a velvety texture without relying on cream—a perfect choice for those seeking a heart-smart meal. Ready in just an hour, this one-pot wonder is as easy to make as it is satisfying, offering bright Mediterranean flavors with every bite. Garnished with a touch of lemon zest, it’s a nourishing, gluten-free option that’s perfect for a cozy dinner or meal prep.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup brown rice
- 0.5 cup lemon juice, freshly squeezed
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest, optional for garnish
Instructions
In a large pot over medium heat, combine the low-sodium chicken broth, diced carrot, and diced celery. Bring to a simmer.
Add the boneless, skinless chicken breasts to the pot. Cover and poach for about 20 minutes or until chicken is cooked through.
Remove the chicken breasts from the broth and set aside to cool slightly.
Add the brown rice to the broth and continue to simmer, uncovered, for about 20 minutes, or until the rice is cooked.
While the rice is cooking, shred the chicken into bite-sized pieces using two forks.
In a medium bowl, whisk together the fresh lemon juice and eggs until light and frothy.
Gradually whisk in 1 cup of the hot broth into the lemon-egg mixture to temper it, ensuring the eggs do not scramble.
Slowly pour the tempered lemon-egg mixture back into the pot, stirring continuously to maintain a smooth consistency.
Add the shredded chicken, chopped dill, chopped parsley, and black pepper to the pot. Stir thoroughly.
Allow the soup to heat through for about 5 minutes, ensuring it does not come to a boil, which can curdle the eggs.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with optional lemon zest if desired, and enjoy its zesty, creamy flavor.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
