Low Fat Greek Lemon Soup (Avgolemono)
Brighten up your meal routine with this Low Fat Greek Lemon Soup (Avgolemono), a lighter take on the classic Mediterranean comfort food. This creamy yet dairy-free soup combines the tangy zest of fresh lemon juice with tender long-grain white rice, all wrapped in the velvety richness of lightly whisked eggs. Made with low-sodium chicken broth and thickened naturally with cornstarch, this dish is a heart-healthy and low-fat option that doesn’t skimp on flavor. Ready in just 35 minutes, this one-pot wonder is perfect for busy weeknights or as a refreshing starter to a larger meal. Garnished with a sprinkle of fresh parsley, this Greek-style lemon soup delivers a perfect balance of brightness and warmth in every spoonful. Whether you’re looking for a wholesome, low-calorie recipe or a taste of Mediterranean tradition, this Avgolemono-inspired dish has you covered!
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Ingredients
- 6 cups Low-sodium chicken broth
- 0.5 cup Long-grain white rice
- 2 large Eggs
- 0.25 cup Fresh lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
In a large pot, bring the low-sodium chicken broth to a gentle boil over medium-high heat.
Step 2
Add the long-grain white rice to the pot, reduce the heat to low, cover, and simmer for approximately 18-20 minutes or until the rice is tender.
Step 3
In a medium-sized bowl, whisk together the cornstarch and cold water until smooth.
Step 4
In a separate bowl, lightly beat the eggs and then gradually whisk in the fresh lemon juice.
Step 5
Slowly whisk the cornstarch mixture into the egg and lemon mixture until fully combined.
Step 6
Once the rice is cooked, slowly add a few ladles of the hot chicken broth into the egg-lemon mixture, whisking constantly to temper the eggs.
Step 7
Gradually pour the tempered egg mixture back into the pot with the remaining chicken broth and rice while stirring continuously to prevent curdling.
Step 8
Continue to cook the soup over low heat for an additional 2-3 minutes until the soup thickens slightly, making sure not to let it come to a boil.
Step 9
Season the soup with salt and ground black pepper according to taste.
Step 10
Serve hot, garnished with freshly chopped parsley for a fresh touch.
Nutrition Facts
| Serving size | (1748.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 412.2 |
| Total Fat 13.0g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 372mg | 0% |
| Sodium 1750.2mg | 0% |
| Total Carbohydrate 47.2g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 8.0g | |
| Protein 27.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 84.1mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 305.4mg | 0% |
Source of Calories