Heart-Healthy Greek Lemon Soup (Avgolemono)

Indulge in a comforting bowl of Heart-Healthy Greek Lemon Soup (Avgolemono), a light yet satisfying dish that’s bursting with Mediterranean flavors. This wholesome recipe uses low-sodium chicken broth, protein-packed shredded chicken breast, and hearty brown rice for a nourishing twist on the classic Greek favorite. Velvety smooth and creamy without any cream, the soup’s signature texture is achieved by gently whisking together fresh lemon juice and eggs into the hot broth, creating a zesty and vibrant base that’s both refreshing and indulgent. Infused with the aromatic freshness of dill, parsley, and lemon zest, this gluten-free and heart-smart recipe is a quick 45-minute wonder, perfect for a cozy weeknight meal. Low in sodium but high in flavor, it’s a go-to dish for anyone seeking a nutritious, comforting, and satisfying soup.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 cups low-sodium chicken broth
• 1 cup cooked brown rice
• 1 pound boneless, skinless chicken breast
• 0.5 cup fresh lemon juice
• 2 large eggs
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 0.5 teaspoon pepper

Directions

Step 1

In a large pot, bring the 6 cups of low-sodium chicken broth to a gentle simmer over medium heat.

Step 2

Add the boneless, skinless chicken breast to the broth. Cover the pot and let the chicken gently poach for about 20 minutes or until cooked through.

Step 3

Remove the cooked chicken from the pot and let it cool slightly before shredding it with two forks. Set the chicken aside.

Step 4

Add 1 cup of cooked brown rice to the broth. Let it heat through for 2-3 minutes.

Step 5

In a medium bowl, whisk together 0.5 cup of fresh lemon juice and 2 large eggs until smooth.

Step 6

Gradually add about 1 cup of the hot broth into the lemon-egg mixture, whisking continuously to temper the eggs.

Step 7

Slowly pour the tempered egg mixture back into the pot while continuously stirring to prevent curdling. The soup will appear creamy.

Step 8

Return the shredded chicken to the pot and add 1 teaspoon of lemon zest.

Step 9

Season with 0.5 teaspoon of pepper and stir in 2 tablespoons each of freshly chopped dill and parsley.

Step 10

Ladle the soup into bowls, garnish with additional dill and parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(2322.2g)

Amount per serving	% Daily Value*
Calories	1253.4

Total Fat 31.1g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 757.6mg	0%
Sodium 1299.5mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 10.0g
Protein 171.3g	0%

Vitamin D 104.7IU	0%
Calcium 142.1mg	0%
Iron 7.6mg	0%
Potassium 1687.1mg	0%

*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.

Source of Calories

Fat: 22.8%

Protein: 55.8%

Carbs: 21.5%