Avgolemono (Greek Lemon-Egg Soup) Recipe

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Ingredients:

Serving

6 cups low-sodium chicken broth
3/4 cup long- grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced

Directions:

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.88 Kcal (506 kJ)
Calories from fat	63.68 Kcal
		% Daily Value*
Total Fat	7.08g	11%
Cholesterol	96.38mg	32%
Sodium	177.44mg	7%
Potassium	401.72mg	9%
Total Carbs	7.91g	3%
Sugars	1.04g	4%
Dietary Fiber	0.44g	2%
Protein	11.8g	24%
Vitamin C	15.5mg	26%
Iron	0.7mg	4%
Calcium	34.4mg	3%

Amount Per 100 g
Calories	28.3 Kcal (118 kJ)
Calories from fat	14.91 Kcal
		% Daily Value*
Total Fat	1.66g	11%
Cholesterol	22.56mg	32%
Sodium	41.54mg	7%
Potassium	94.05mg	9%
Total Carbs	1.85g	3%
Sugars	0.24g	4%
Dietary Fiber	0.1g	2%
Protein	2.76g	24%
Vitamin C	3.6mg	26%
Iron	0.2mg	4%
Calcium	8.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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