Heart-Healthy Avgolemono Soup

Warm, comforting, and packed with wholesome ingredients, this Heart-Healthy Avgolemono Soup is a lighter twist on the classic Greek recipe. Crafted with tender poached chicken, nutrient-rich brown rice, and a vibrant medley of fresh vegetables, this soup delivers nourishing flavor in every spoonful. Its signature creamy consistency is achieved without cream—thanks to a luscious blend of freshly squeezed lemon juice and eggs, tempered to perfection. Enhanced with aromatic dill, parsley, and a touch of zesty lemon, this soup is as good for your heart as it is for your taste buds. Ready in under an hour, this low-sodium, protein-rich dish is perfect as a satisfying lunch or light dinner. Garnish with a sprinkle of lemon zest for that extra pop of citrus brightness!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup brown rice
• 0.5 cup lemon juice, freshly squeezed
• 2 large eggs
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon black pepper
• 1 teaspoon lemon zest, optional for garnish

Directions

Step 1

In a large pot over medium heat, combine the low-sodium chicken broth, diced carrot, and diced celery. Bring to a simmer.

Step 2

Add the boneless, skinless chicken breasts to the pot. Cover and poach for about 20 minutes or until chicken is cooked through.

Step 3

Remove the chicken breasts from the broth and set aside to cool slightly.

Step 4

Add the brown rice to the broth and continue to simmer, uncovered, for about 20 minutes, or until the rice is cooked.

Step 5

While the rice is cooking, shred the chicken into bite-sized pieces using two forks.

Step 6

In a medium bowl, whisk together the fresh lemon juice and eggs until light and frothy.

Step 7

Gradually whisk in 1 cup of the hot broth into the lemon-egg mixture to temper it, ensuring the eggs do not scramble.

Step 8

Slowly pour the tempered lemon-egg mixture back into the pot, stirring continuously to maintain a smooth consistency.

Step 9

Add the shredded chicken, chopped dill, chopped parsley, and black pepper to the pot. Stir thoroughly.

Step 10

Allow the soup to heat through for about 5 minutes, ensuring it does not come to a boil, which can curdle the eggs.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve the soup hot, garnished with optional lemon zest if desired, and enjoy its zesty, creamy flavor.

Nutrition Facts

Serving size	3061.2 grams (3061.2g)

Amount per serving	% Daily Value*
Calories	1187

Total Fat 29.40g	38%
Saturated Fat 7.20g	36%
Polyunsaturated Fat NaNg
Cholesterol 668mg	223%
Sodium 1247mg	54%
Total Carbohydrate 86.80g	32%
Dietary Fiber 12.10g	43%
Total Sugars 23.00g
Protein 144.90g	290%

Vitamin D 84IU	418%
Calcium 285mg	22%
Iron 8mg	44%
Potassium 2385mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 48.6%

Carbs: 29.1%