Greek · Dinner
Lemon Chicken Egg Soup (Low-Chol)
A Greek avgolemono-style soup made with lean chicken breast poached in stock, thickened with egg whites whisked with fresh lemon juice, and finished with orzo pasta. The result is a tangy, silky broth balancing bright acidity with gentle savoury depth from dill and parsley.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
266Calories
42.8gProtein
2.1gFat
22.4gCarbs
1.5gSugar
1.4gFiber
735mgSodium
78mgChol
0.5gSat Fat
420mgPotassium
60mgCalcium
1.8mgIron
0.3mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Trim chicken breast of visible fat, pat dry, and set aside. Bring chicken stock to a gentle simmer over medium heat.
2
Poach chicken breast in simmering stock over medium heat for 12–14 minutes until internal temperature reaches 165°F and flesh is opaque throughout.
3
Simmer orzo in broth over medium heat for 8–9 minutes until tender. Whisk egg whites and lemon juice until pale, then temper with 120ml hot stock while whisking constantly, off heat.
4
Plate
Pour tempered egg mixture into pot in slow stream while stirring constantly, stir in dill, salt, and pepper, warm 1–2 minutes, ladle into bowl, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 3 cups720ml chicken stock, low-sodium
- 1/2 cup70g orzo, dry
- 66 egg whites
- 6 tbsp90ml lemon juice, fresh
- 2 tbsp2 tbsp dill, fresh
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, ground
