Avgolemono (Lemon Chicken) Soup
This classic Greek soup is luxuriously silky and lemony. It is a wonderful weeknight meal as it requires few ingredients and simple cooking steps but provides a whopping 38 grams of protein per serving, fiber rich whole grains and 24% of your daily value for Vitamin C. If desired, chicken breast can be used instead of thighs to reduce fat content. Carrots and onions can also be added for a hint of sweetness.
Makes: 4 servings
Time to cook: 40 minutes
Ingredients
- 1½ pound skinless, boneless chicken thighs
- 1 cup whole wheat orzo
- 2 eggs, well beaten
- 1/3 cup fresh squeezed lemon juice (about 3 lemons)
- 9 cups water
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- Minced fresh dill or parsley for garnish
Cooking Instructions
- Add chicken thighs, salt and pepper to water in large soup pot (do not trim the fat from the chicken). Cover pot and cook on high heat until water starts to boil. Lower the heat to low and cook for 15 minutes, occasionally removing the white froth from the pot. Remove chicken to cutting board, slice into bite size pieces and then return to the pot with broth.
- Add orzo to the pot and cook covered on low heat for 10 minutes, stirring occasionally. Increase heat to medium and cook another 15 minutes. Turn off heat.
- In a large measuring cup or bowl, add eggs and 1 teaspoon water and beat with a whisk for 30 seconds. Whisk in the lemon juice. Add two cups of the pot’s chicken broth (one cup at a time) while whisking vigorously to temper the eggs. Pour the mixture into your pot while stirring continuously until fully incorporated and smooth. Top with fresh dill or parsley and serve immediately.
Nutrition per serving:
467 calories; 19.5 g fat (6 g sat, 8 g mono, 5.5 g poly); 264 mg cholesterol; 37 g carbohydrate; 38 g protein; 2 g fiber; 488 mg sodium; 713 mg potassium. Nutrition Bonus: 21 mg Vitamin C (24% daily value)
Recipe by Katy Nishida
