Mediterranean Diet Avgolemono Soup
Experience the comforting, velvety goodness of Mediterranean Diet Avgolemono Soup, a Greek classic reimagined with wholesome, heart-healthy ingredients. This creamy yet dairy-free soup features tender chicken, nutrient-rich vegetables, and protein-packed eggs, delivering a symphony of flavors balanced by the bright tang of freshly squeezed lemon. Long-grain white rice serves as the perfect companion, adding body to this broth-based dish, while a touch of fresh parsley provides a fragrant finishing touch. Ready in just one hour, this gluten-free, nutrient-dense recipe is perfect for a light yet satisfying dinner. Whether you're following the Mediterranean diet or simply seeking a nourishing bowl of comfort, Avgolemono Soup is a must-try for soup lovers everywhere!
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Recipe Information
Ingredients
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 0.5 cup long grain white rice
- 3 eggs
- 0.5 cup freshly squeezed lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, combine the chicken broth, chicken breast, onion, carrot, celery, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it aside to cool slightly. Strain the broth to remove the solids and return the broth to the pot.
Add the rice to the strained broth and bring to a gentle boil. Reduce the heat and simmer until the rice is tender, about 15 minutes.
While the rice is simmering, shred the cooled chicken into bite-sized pieces.
In a medium bowl, whisk together the eggs and lemon juice until well combined and frothy.
Once the rice is cooked, slowly add about 1 cup of the hot broth to the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually stir the egg mixture back into the pot with the rice and broth, stirring gently until the soup thickens slightly.
Return the shredded chicken to the pot and season with salt and black pepper.
Heat the soup gently over low heat until warmed through, without bringing it to a boil.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 6326 mg | 275% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.4 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3262 mg | 69% | |
*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.
