Greek Lemon Chicken and Rice Soup - Low Fat
The Greek Lemon Chicken and Rice Soup, known as Avgolemono, is a classic Mediterranean dish that perfectly balances tangy and savory flavors. Tender shredded chicken, comforting rice, and a silky lemon-egg broth come together to create a soup that is not only delicious but also rich in protein and light on calories.
Ingrédients
- 1 lb chicken breast, boneless and skinless
- 8 cups chicken broth
- 2/3 cup white rice
- 3 large eggs
- 1/2 cup lemon juice, freshly squeezed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot over medium heat, add the chicken broth and bring to a boil.
- Add the chicken breasts to the pot, reduce the heat to low, and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Add the rice to the pot and cook until tender, about 10-15 minutes.
- In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking continuously.
- Slowly add a ladle of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs.
- Repeat this process with two more ladles of hot broth, then slowly pour the egg-lemon mixture back into the pot, stirring constantly.
- Return the shredded chicken to the pot and season with salt and black pepper.
- Simmer the soup for an additional 5 minutes, making sure not to boil to avoid curdling the eggs.
- Garnish with fresh parsley and serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 20g | Protéines: 25g | Fat: 7g | Sucre: 1g
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