Avgolemono (Greek Lemon-Egg Soup)

Yield

4 servings

Ingredients

• 6 cups low-sodium chicken broth
• 3/4 cup long-grain rice
• 2 cooked chicken-breast halves, skin discarded and meat shredded
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice
• 1 lemon, thinly sliced

Preparation

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Nutritional Information

Calories:

314 (0% from fat)

Fat:

7g (sat 2g)

Protein:

28mg

Carbohydrate:

36g

Fiber:

1g

Cholesterol:

145mg

Iron:

3mg

Sodium:

178mg

Calcium:

47mg