Greek Lemon Chicken Soup (Avgolemono)
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For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek avgolemono soup (meaning “egg-lemon”).
We love the simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving.
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Greek Lemon Chicken Soup (Avgolemono)
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek avgolemono soup (meaning “egg-lemon”).
Ingredients
- ¾ cup dry whole-wheat 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 and ground black pepper (to taste; optional)
Instructions
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Cook pasta according to package directions until al dente; drain. Cool.
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Heat medium nonstick skillet, lightly coated with spray, over medium heat.
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Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
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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.
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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.
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Season with salt and pepper if desired; add remaining 3 Tbsp. lemon juice to taste if desired. Serve immediately.
Container Equivalents
1 Red
1 Yellow
2B Mindset Plate It!
A great protein and FFC as part of lunch.
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