If you liked our Greek Avgolemono soup recipe, you will love this lemony chicken soup! It’s yummy and comforting, just perfect for this cold weather.
This soup does not form drops like egg drop soup because you stir in the eggs. If you want drops, just don’t stir the eggs.
Lemony Chicken Soup recipe – 110 calories
Ingredients:
4 cups chicken, cooked and cut up
1 cup rice, raw
5 chicken bouillon cubes
5 cups chicken broth
3 carrots, sliced
1 large onion, chopped
3 eggs
1/3 cup lemon juice
1 1/2 teaspoons oregano
salt and pepper, to taste
Preparation:
1. Combine the carrots, onions, bouillon cubes and broth in a dutch oven with 5 cups of water; bring to a boil.
2. Add the rice and the chicken, reduce the heat and simmer for about 20 minutes.
3. Whisk the eggs and lemon juice, and quickly add to the hot soup while stirring.
4. Add the oregano and season with salt and pepper to taste.
Servings: 12
Nutritional information for one serving:
Calories: 110
Total fat: 2.1 g
Cholesterol: 53 mg
Sodium: 656.4 mg
Total carbs: 17 g
Fiber: 0.8 g
Protein: 5.2 g
Weight Watchers points: 2
You might also like these low-calorie chicken recipes:
dave
I am going to try this lemon chicken soup recipe tonight. It looks very health and delicious. Thanks for the recipe!
Adrienne
Making actual avgolemono would be much healthier than this option. Why the boulion? Talk about salt overload. Also, too many eggs. I only use 2, otherwise it’s much too thick. And make sure to TEMPER the egg mixture, don’t just dump it in…that’s egg drop soup, not avgolemono.
Kristi Rimkus
Lemon and oregano – great combination in this soup.
Uche R Okoye
I don’t believe I’ve ever had lemony chicken before, although I’ve had a variety of different kinds of chicken. Mainly spicy, like most of us. With that said, it does look quite tasty, maybe I’ll give it a shot.