Craving a good, warm bowl of flavorful soup? Shortcut Avgolémono Soup (Greek Lemon, Chicken & Rice Soup) can be made in 30 minutes or less; not only is it good, it’s quite low in calories too, which will give everyone an excuse to serve it with some good crusty bread or savory muffins such as Spinach Feta Muffins ( which are also put together quickly with the help of one of the three Master Baking Mixes). This delicious soup is made quickly with the help of canned chicken broth, dehydrated onion flakes (eliminating the need to chop onions), and pre-cooked chicken from the Poached Chicken Module. Turkey Breast from the Slow Cooker Turkey Breast Module may also be used, as well as leftover cooked chicken or a store-bought rotisserie chicken.
While not traditional, a handful of fresh spinach can be put in the bowl before pouring in the soup; the spinach will cook from the heat of the soup and adds not only color, but also nutrients and flavor.
8 cups chicken broth, or 8 cups water and 3 tablespoons granular chicken bouillon
2 tablespoons dehydrated onion flakes, or 1/2 cup chopped onion
1 cup Converted Rice
1 teaspoon Greek oregano
2 cups poached chicken breasts from the poached chicken module, shredded or chopped
1/2 cup lemon juice
1/4 cup chopped parsley
salt and freshly ground pepper, to taste
- In a large saucepan or soup pot mix the chicken broth, onion flakes, rice, and oregano.
- Bring to a boil, turn down to a simmer, and cook 20 minutes.
- Stir in the chicken.
- Whisk together the lemon juice and eggs.
- Slowly pour the mixture into the simmering soup, stirring in a clockwise motion.
- When the soup thickens slightly, stir in the parsley and salt and pepper to taste.
Amount Per Serving
Calories 239 Calories from Fat 55
Percent Total Calories From: Fat 23% Protein 24% Carb. 53%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 126 mg
Sodium 1999 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 0 g
Protein 15 g
Vitamin A 9% Vitamin C 19% Calcium 0% Iron 17%