Greek · Lunch
Lemon Chicken Egg Soup (Low-Calorie)
Greek avgolemono-style soup featuring shredded poached chicken breast, whisked egg and lemon juice tempered into light chicken broth with rice and fresh dill, creating a silky, protein-forward bowl with minimal fat and no bread.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
336Calories
47.8gProtein
9.5gFat
13.9gCarbs
1.6gSugar
0.5gFiber
765mgSodium
515mgChol
2.8gSat Fat
770mgPotassium
70mgCalcium
2.3mgIron
0.9mcgVitamin B12
10mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim the chicken breast of visible fat, pat dry, and measure stock, egg, lemon juice, dill, and scallion beside the pot.
2
Poach
Bring stock to gentle simmer over medium heat, add chicken breast, cover, and poach 12–14 minutes until 165°F internal temperature.
3
Whisk
Cool chicken 2 minutes, shred into bite-size pieces, then whisk egg and lemon juice together until pale and frothy.
4
Temper
Ladle 1/4 cup hot stock into egg mixture while whisking constantly, then pour tempered mixture back into stock with rice over low heat.
5
Plate
Stir in shredded chicken, dill, scallion, salt, and pepper over low heat 1 minute, then ladle into bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken breast
- 3 cups720ml chicken stock (low-sodium)
- 22 large eggs
- 4 tbsp4 tbsp lemon juice
- 1/2 cup90g cooked white rice
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp scallion
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
