Low Fat Avgolemono Soup

Delight in the comforting warmth of Low Fat Avgolemono Soup, a lighter take on the classic Greek favorite that's both flavorful and nourishing. This velvety, citrus-infused chicken and rice soup is crafted with wholesome ingredients like lean chicken breast, crisp vegetables, and zesty lemon juice, delivering a rich, creamy texture without a drop of cream. The secret lies in the traditional technique of whisking eggs with lemon juice and tempering them with hot broth, creating a silky, protein-packed finish. Ideal for a quick yet satisfying meal, this recipe comes together in just an hour and serves four, making it perfect for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color and herby brightness, this low-fat, high-protein soup is as healthy as it is comforting. Keywords: Low Fat Avgolemono Soup, healthy Greek soup, chicken and rice soup, light lemon soup, creamy soup without cream.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Dice the carrot, celery, and onion into small, uniform pieces.

Step 2

In a large pot, combine the chicken breast, chicken broth, diced vegetables, and bay leaf. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover the pot, and gently simmer for 20 minutes, or until the chicken is cooked through.

Step 4

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.

Step 5

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.

Step 6

While the rice is cooking, shred the cooked chicken breast into bite-sized pieces.

Step 7

In a medium bowl, beat the eggs thoroughly. Gradually whisk in the lemon juice until combined.

Step 8

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.

Step 9

Gently stir the tempered egg mixture back into the pot with the rice, continually stirring to create a smooth texture.

Step 10

Add the shredded chicken back into the pot. Season the soup with salt and pepper.

Step 11

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.

Step 12

Serve the soup hot, garnished with chopped parsley for a touch of color and flavor.

Nutrition Facts

Serving size	(2209.6g)

Amount per serving	% Daily Value*
Calories	852.9

Total Fat 18.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 564.8mg	0%
Sodium 4895.2mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 5.7g	0%
Total Sugars 14.3g
Protein 107.9g	0%

Vitamin D 93.3IU	0%
Calcium 288.4mg	0%
Iron 10.2mg	0%
Potassium 2563.6mg	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: 20.0%

Protein: 51.3%

Carbs: 28.7%