CSF Avgolemono Soup

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Keyword chicken, lemon
Course Lunch/ Dinner
Cuisine Mediterranean
Servings 4
Calories 165 cal

Ingredients
  

  • 224 g Boneless, skinless Chicken Breasts
  • 2 Eggs
  • 56 g Orzo Pasta Dry (rice may be used as a substitute)
  • 4 cups Low Sodium Chicken Broth
  • 4 tbsp Lemon juice freshly squeezed
  • Salt and Pepper to taste

Instructions
 

  • Pour Chicken Broth into a large pot and set heat to Medium High
    Place chicken breasts into pot of broth, cover with lid and boil for 8-10 minutes until cooked through
    Turn heat to medium and remove chicken breasts. Shred with forks and set aside
    Pour Orzo into the pot of broth and cover with lid  *The orzo takes 9 min to cook so it will be done once all ingredients have been combined
    Using a small bowl, beat eggs and set aside
    Squeeze 4 tbsp of lemon juice into a cup. Slowly pour lemon juice into the eggs while whisking to avoid curdling the eggs
    Add the shredded chicken to pot of orzo and broth. Add one ladle of soup into egg mixture to warm (do this 3-4 times) before adding the eggs into the pot of soup. This will prevent the eggs from scrambling!
    Stir the soup to combine all ingredients and add salt and pepper to taste as well as any fresh or dried herbs you like such as oregano or parsley

Notes

We like to cook additional chicken breasts with Greek seasoning and garlic in a pan and add pieces of the chicken to my soup as well as additional squeezes of lemon juice.
 
 
 
 
 
 
 
 
 
 

Nutrition

Nutrition Facts
CSF Avgolemono Soup
Serving Size
 
235 g
Amount per Serving
Calories
165
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
118
mg
39
%
Sodium
 
650
mg
28
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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