Mediterranean Diet Avgolemono Soup

Experience the comforting flavors of the Mediterranean with this wholesome and creamy Avgolemono Soup, a cornerstone of Mediterranean diet recipes. This traditional Greek-inspired dish combines the richness of a velvety egg-lemon broth with tender pieces of shredded chicken, hearty white rice, and a medley of aromatic vegetables, all simmered in a savory chicken broth. The unique tempering technique ensures a luscious, silky texture without the need for cream, making it a light yet satisfying choice for anyone seeking a nutritious meal. Ready in about an hour, this one-pot wonder is perfect for busy weeknights or cozy gatherings, and it’s beautifully finished with a sprinkle of fresh parsley for a burst of color and freshness. Packed with protein, citrusy brightness, and Mediterranean flair, this Avgolemono Soup is both comforting and healthy, making it an irresistible option for those embracing Mediterranean diet principles.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 cups chicken broth
• 1 pound boneless, skinless chicken breast
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 0.5 cup long grain white rice
• 3 eggs
• 0.5 cup freshly squeezed lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot, combine the chicken broth, chicken breast, onion, carrot, celery, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.

Step 2

Remove the chicken from the pot and set it aside to cool slightly. Strain the broth to remove the solids and return the broth to the pot.

Step 3

Add the rice to the strained broth and bring to a gentle boil. Reduce the heat and simmer until the rice is tender, about 15 minutes.

Step 4

While the rice is simmering, shred the cooled chicken into bite-sized pieces.

Step 5

In a medium bowl, whisk together the eggs and lemon juice until well combined and frothy.

Step 6

Once the rice is cooked, slowly add about 1 cup of the hot broth to the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Step 7

Gradually stir the egg mixture back into the pot with the rice and broth, stirring gently until the soup thickens slightly.

Step 8

Return the shredded chicken to the pot and season with salt and black pepper.

Step 9

Heat the soup gently over low heat until warmed through, without bringing it to a boil.

Step 10

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2488.9g)

Amount per serving	% Daily Value*
Calories	1289.3

Total Fat 31.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 943.6mg	0%
Sodium 6326.2mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 5.0g	0%
Total Sugars 13.4g
Protein 184.5g	0%

Vitamin D 145.7IU	0%
Calcium 351.4mg	0%
Iron 13.0mg	0%
Potassium 3261.8mg	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: 22.7%

Protein: 58.8%

Carbs: 18.5%