Low Sodium Avgolemono Soup

Creamy, comforting, and perfectly tangy, this Low Sodium Avgolemono Soup is a heart-healthy twist on the classic Greek favorite. Made with tender shredded chicken, aromatic vegetables, fluffy white rice, and a luscious egg-lemon broth, this recipe delivers all the traditional flavors in a more mindful way. Fresh dill and a pop of zesty lemon bring brightness to every spoonful, while the use of low sodium chicken broth ensures it's a winner for your wellness goals. Ready in just 50 minutes and perfect for a cozy lunch or light dinner, this soup is as easy to prepare as it is to love. Whether you're craving Mediterranean comfort food or looking for a wholesome, low-sodium meal, this Avgolemono Soup is sure to satisfy!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

In a large pot, combine the low sodium chicken broth, chicken breast, carrot, celery, and onion. Bring to a boil over medium-high heat.

Step 2

Reduce the heat to low and simmer for about 20 minutes or until the chicken breast is fully cooked and the vegetables are tender.

Step 3

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.

Step 4

Add the rice to the pot and simmer, uncovered, for another 15 minutes or until the rice is tender.

Step 5

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

Step 6

Slowly add a ladleful of hot soup broth into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.

Step 7

Continue to whisk and gradually add 2 more ladlefuls of the hot broth into the egg mixture, tempering the eggs.

Step 8

Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly for a smooth consistency.

Step 9

Add the shredded chicken back into the pot, along with the black pepper and fresh dill.

Step 10

Allow the soup to heat through on low heat for about 5 minutes. Do not boil.

Step 11

Taste and adjust seasoning if necessary, adding more lemon juice or pepper to enhance the flavor.

Step 12

Serve hot, garnished with additional dill if desired.

Nutrition Facts

Serving size	(2411.5g)

Amount per serving	% Daily Value*
Calories	846.6

Total Fat 17.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 558mg	0%
Sodium 3976.5mg	0%
Total Carbohydrate 125.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 22.0g
Protein 50.6g	0%

Vitamin D 120IU	0%
Calcium 478.5mg	0%
Iron 9.5mg	0%
Potassium 3287.0mg	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: 18.0%

Protein: 23.5%

Carbs: 58.5%