Low Sodium Greek Lemon Soup (Avgolemono)

Bright, creamy, and irresistibly comforting, this Low Sodium Greek Lemon Soup (Avgolemono) is a heart-healthy twist on the classic Mediterranean favorite. Made with tender white rice, shredded chicken breast, and infused with the vibrant tang of freshly squeezed lemon juice, this dish delivers bold flavor without the extra sodium. A whisked blend of eggs and lemon creates a luscious, velvety texture, while fresh dill and a hint of garlic bring an herbaceous finish to every spoonful. Ready in just 35 minutes, this simple yet elegant soup is perfect as a light lunch or a soothing dinner. Serve it with a garnish of fresh dill or a lemon wedge for a burst of freshness. It’s the ultimate low-sodium comfort food that tastes as indulgent as it is nourishing.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups low sodium chicken broth
• 0.5 cup uncooked white rice
• 3 pieces large eggs
• 0.5 cup freshly squeezed lemon juice
• 1 cup cooked and shredded chicken breast
• 2 tablespoons fresh dill
• 0.25 teaspoon freshly ground black pepper
• 1 clove garlic (minced)
• 1 medium carrot (finely diced)

Directions

Step 1

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

Step 2

Add the finely diced carrot, minced garlic, and uncooked white rice to the simmering broth. Stir occasionally and let cook for 15 minutes, or until the rice is tender.

Step 3

Meanwhile, in a medium bowl, whisk together the eggs and freshly squeezed lemon juice until well combined and frothy.

Step 4

Once the rice is cooked, reduce the heat to low. Very slowly, while constantly whisking, pour about 1 cup of the hot broth into the egg-lemon mixture to temper the eggs. This step is crucial to prevent curdling.

Step 5

Gradually add the tempered egg-lemon mixture back into the pot of soup, stirring continuously. This will thicken the soup and add a creamy consistency without using dairy.

Step 6

Stir in the cooked and shredded chicken into the soup and let it heat through for an additional 5 minutes.

Step 7

Remove the pot from heat. Stir in the fresh dill and freshly ground black pepper.

Step 8

Taste and adjust the seasoning if necessary; however, the natural flavors should suffice due to the broth and lemon.

Step 9

Serve immediately, garnished with additional fresh dill or lemon wedges if desired.

Nutrition Facts

Serving size	(2114.3g)

Amount per serving	% Daily Value*
Calories	1129.1

Total Fat 24.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 760.8mg	0%
Sodium 3762.5mg	0%
Total Carbohydrate 104.1g	0%
Dietary Fiber 3.7g	0%
Total Sugars 9.2g
Protein 118.2g	0%

Vitamin D 120IU	0%
Calcium 298.4mg	0%
Iron 10.7mg	0%
Potassium 2516.6mg	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: 42.5%

Carbs: 37.5%