Greek · Dinner
Greek Lemon Chicken Soup with Rice (High-Protein)
Greek avgolemono-style soup made with shredded chicken breast, white rice, and cannellini beans in a lemon-egg tempered broth. Finished with fresh dill, butter, and black pepper for a bright, tangy, warming bowl.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
505Calories
52.9gProtein
13.8gFat
35.2gCarbs
2.1gSugar
5.4gFiber
918mgSodium
301mgChol
5.1gSat Fat
875mgPotassium
95mgCalcium
2.8mgIron
0.5mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken breast into three pieces and pat dry; juice lemon and chop dill.
2
Simmer
Bring chicken stock to a boil over high heat, add chicken, reduce to low, and cook 15 minutes until 165F and opaque.
3
Finish
Remove chicken to cool, then shred. Stir rice, beans, and dill into stock over medium-low heat for 3 minutes until hot.
4
Temper
Whisk egg, egg whites, and lemon juice until frothy. Slowly ladle 1/2 cup hot stock into mixture while whisking to prevent curdling.
5
Plate
Pour tempered mixture back into pan over low heat, stirring 2 minutes until thickened. Stir in chicken, butter, salt, and pepper for 1 minute, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 1/3 cup210g white rice, cooked
- 3 cups720ml chicken stock
- 22 eggs
- 44 egg whites
- 6 tbsp90ml lemon juice
- 1/2 cup90g cannellini beans, cooked
- 2 tbsp28g unsalted butter
- 4 tbsp4 tbsp dill
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
