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Greek Lemon Chicken Soup (Avgolemono)
_608x385.jpg "Greek Lemon Chicken Soup (Avgolemono)")
Ingredients (4 Servings)
- 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 ground black pepper (to taste; optional)
Directions
- 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.
Nutrition
Per serves- Calaries:- 231
- Protein :- 32g
- Fat :- 2g
- Fiber:- 0g
- Sodium:- 300
- Carbohydrates:- 13g
