Low Fat Avgolemono Soup
Indulge in a comforting bowl of **Low Fat Avgolemono Soup**, a lighter twist on the traditional Greek classic that's as nourishing as it is flavorful. This hearty soup combines tender shredded chicken, delicate long-grain white rice, and the vibrant tang of freshly squeezed lemon juice in a velvety broth enriched with eggs. Simmered with aromatic vegetables and a hint of parsley, this dish is both wholesome and low in fat, thanks to the use of skinless chicken breast and no added cream. The result is a creamy, protein-packed, and zesty soup that's perfect for a cozy dinner or meal prep. Ready in just over an hour, this recipe is an excellent choice for those seeking a healthier take on comfort food without compromising on taste. Perfectly seasoned and easy to customize, this classic Greek dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 piece (approximately 8 oz) Boneless, skinless chicken breast
- 6 cups Low sodium chicken broth
- 1 medium Carrot
- 1 medium Celery stalk
- 1 medium Small onion
- 0.5 cup Long-grain white rice
- 0.5 cup Lemon juice
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 1 piece Bay leaf
Instructions
Dice the carrot, celery, and onion into small, uniform pieces.
In a large pot, combine the chicken breast, chicken broth, diced vegetables, and bay leaf. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and gently simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Strain the broth to remove the vegetables and bay leaf, setting the broth aside in a separate bowl.
Meanwhile, in the same pot, add the rice and 4 cups of the reserved broth. Bring to a simmer and cook for about 15 minutes, or until the rice is tender.
While the rice is cooking, shred the cooked chicken breast into bite-sized pieces.
In a medium bowl, beat the eggs thoroughly. Gradually whisk in the lemon juice until combined.
To temper the egg mixture and prevent curdling, slowly add a ladleful of the hot broth from the pot to the egg and lemon mixture, whisking constantly.
Gently stir the tempered egg mixture back into the pot with the rice, continually stirring to create a smooth texture.
Add the shredded chicken back into the pot. Season the soup with salt and pepper.
Heat the soup gently over low heat, stirring until it's heated through and thickened slightly, about 5 minutes. Do not allow it to boil.
Serve the soup hot, garnished with chopped parsley for a touch of color and flavor.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.3 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2564 mg | 55% | |
*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.
