For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”). We love the simple, creamy soup that’s made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving.
Greek Lemon Chicken Soup (Avgolemono)
We love the simple, Greek-inspired soup that's made by whisking eggs, lemon, and broth together.
- ¾ cup dry whole-grain penne 1½ oz.
- Nonstick cooking spray
- 1 lb. raw chicken breast boneless, skinless, cut into bite-sized pieces
- 3 large eggs
- 6-8 Tbsp. fresh lemon juice divided use
- 4 cups low sodium organic chicken broth hot
- 1 cup fresh spinach chopped
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
1. 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 2 Tbsp. lemon juice to taste if desired. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.