Greek Lemon Chicken Soup (Avgolemono)
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”). I love the simple, creamy soup base made by whisking eggs, lemon, and broth together. This healthy version has 231 calories and 32 grams of protein per serving.
- ¾ cup dry whole wheat penne (1½ oz.)
- 1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
- Nonstick cooking spray
- 3 large eggs
- 6-9 tbsp. fresh lemon juice, divided use
- 4 cups low-sodium, organic chicken broth, hot
- 1 cup chopped fresh spinach
- sea salt and group black pepper (to taste; optional)
Here are your instructions:
Cook pasta according to package directions until al dente; drain. Cool.
Heat medium nonstick skillet, lightly coated with spray, over medium heat.
Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
Whisk together eggs and 6 Tbsp. lemon juice in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
Season with salt and pepper if desired; add remaining 3 tbsp. lemon juice to taste if desired. Serve immediately.
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