Low Sodium Avgolemono Soup
Experience the comforting flavors of a classic Greek dish with this Low Sodium Avgolemono Soup, a heart-healthy twist on traditional avgolemono. This creamy, tangy soup is made with low sodium chicken broth, tender shredded chicken breast, vibrant vegetables like carrot and celery, and white rice for a wholesome, satisfying base. The star of this recipe is the light and velvety egg-lemon mixture, carefully tempered to create a luxurious texture without a hint of cream. Fresh dill and a burst of lemon juice elevate the soup’s vibrant flavor profile, while keeping sodium content in check. Ready in under an hour, this low-sodium recipe is perfect for anyone looking for a nutritious yet indulgent meal that's great for warming up on cooler days. Serve piping hot and garnish with fresh dill for a refreshing finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups low sodium chicken broth
- 1 large, boneless and skinless chicken breast
- 1 peeled and diced large carrot
- 2 diced celery stalks
- 1 small, chopped onion
- 0.5 cup uncooked white rice
- 3 large eggs
- 2 juice of lemon
- 2 tablespoons, chopped fresh dill
- 0.25 teaspoon black pepper
Instructions
In a large pot, combine the low sodium chicken broth, chicken breast, carrot, celery, and onion. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer for about 20 minutes or until the chicken breast is fully cooked and the vegetables are tender.
Remove the chicken breast from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
Add the rice to the pot and simmer, uncovered, for another 15 minutes or until the rice is tender.
In a medium bowl, beat the eggs until frothy. Gradually whisk in the lemon juice until well combined.
Slowly add a ladleful of hot soup broth into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.
Continue to whisk and gradually add 2 more ladlefuls of the hot broth into the egg mixture, tempering the eggs.
Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly for a smooth consistency.
Add the shredded chicken back into the pot, along with the black pepper and fresh dill.
Allow the soup to heat through on low heat for about 5 minutes. Do not boil.
Taste and adjust seasoning if necessary, adding more lemon juice or pepper to enhance the flavor.
Serve hot, garnished with additional dill if desired.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 478 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3287 mg | 70% | |
*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.
