For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”).
In the process of making the soup, the egg and lemon combine with the chicken broth to create a creamy base that’s tangy and delicious. With chunks of tender chicken, spinach, and whole wheat pasta, it’s a healthy, well-rounded soup that you can get on the table in under 20 minutes.
- 3/4 cup dry whole wheat penne (1-1/2 oz.)
- 1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
- 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)
- Nonstick cooking spray
- 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.
(Makes 4 servings)
NUTRITIONAL INFORMATION (per serving)
|231||6 g||2 g||119 mg||300 mg||13 g||0 g||1 g||32 g|