Egg-lemon soup or avgolemono is perhaps the most iconic of all Greek soups. It is traditionally made with egg and lemon juice mixed with broth, then heated until thickened. Rice or orzo is commonly added. In this recipe we've used egg whites, chicken, and added fiber with brown rice. It's a thick, lemony soup that's delicious served with warm pita bread.
Serves : 4
- 3 cup low-sodium chicken broth
- 3 Tbsp. fresh lemon juice
- 1/3 cup Albu-man egg white
- 2 Tbsp. cornstarch
- 1 Tbsp. olive oil 1 pouch (8.8 oz.)
cooked whole grain brown rice or 1 cupcooked brown rice
- 1 cup chopped cooked chicken
Salt and pepper to taste
- Fresh lemon slices (optional)
Heat broth and lemon juice in large saucepan over medium-high heat. Mix Albu-man egg white, cornstarch and oil in a small bowl; slowly pour into soup, stirring constantly until thickened.
Stir in rice and chicken; season with salt and pepper. Serve immediately, garnished with lemon slices.