Greek · Dinner
Greek Lemon Chicken Soup with Rice
A brothy Greek soup built on poached chicken breast, rice, and a whisked egg-lemon avgolemono thinned with hot stock. Lower in calories through skinless chicken, reduced rice and egg quantity, and no added butter, while keeping the tangy, silky, herb-flecked identity intact.
$4
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
386Calories
45.8gProtein
8.6gFat
30.5gCarbs
2.9gSugar
1.3gFiber
952mgSodium
327mgChol
2.6gSat Fat
790mgPotassium
75mgCalcium
2.9mgIron
0.6mcgVitamin B12
10.5mgVitamin C
Goes well with
Crisp Pale Ale or Pilsner
local
Greek Mountain Tea (Tsai tou Vounou)
international
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Trim the chicken breast of any fat. Dice the onion and carrot finely, chop fresh dill, and juice the lemon.
2
Simmer
Bring the chicken stock to a boil over high heat. Add the trimmed chicken breast and simmer 15 minutes until it reaches 165°F internally.
3
Stir
Add the uncooked rice to the simmering stock over medium-low heat and cook 15 minutes until the rice is tender.
4
Temper
Whisk the egg and lemon juice together in a small bowl until pale. Slowly ladle in about 1/2 cup hot broth while whisking constantly.
5
Plate
Remove from heat. Stir the tempered egg-lemon mixture and shredded chicken into the soup, season with salt and pepper, ladle into a bowl, and scatter dill over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken breast
- 3.2 oz90g, uncooked weight white rice
- 22 large eggs
- 4 tbsp4 tbsp lemon juice, freshly squeezed
- 4 cups960ml chicken stock, low-sodium
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
