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Greek Egg Lemon Soup
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.
Preparation: 10 minutes  
Cooking: 10 minutes  
Time-To-Table: 20 minutes  
Serves: 4

Ingredients:

  • 3 cups low-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 1/3 cup AllWhites® egg whites
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 pouch (8.8 ounce) cooked whole grain brown rice or 1 cup cooked brown rice
  • 1 cup chopped cooked chicken
  • Salt and pepper to taste
  • Fresh lemon slices (optional)

Instructions:

  1. Heat broth and lemon juice in large saucepan over medium-high heat. Mix AllWhites egg whites, cornstarch and oil in a small bowl; slowly pour into soup, stirring constantly until thickened.
  2. Stir in rice and chicken; season with salt and pepper. Serve immediately, garnished with lemon slices.

Tips & Substitutions:

This thick lemony soup makes a nice lunch with a Greek salad and toasted pita bread.

The brand of ingredients used in the nutrition calculation software to calculate the PointsPlus value for this recipe may differ from what’s available on WeightWatchers.com Recipe Builder. This may impact the PointsPlus value.


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Amount Per Serving
17g 199
Protein Calories

Nutritional Information

Serving Size: 1/4th recipe
Calories: 199 % Daily
Value*
Total Fat 8 (g)12%
Sat Fat 2 (g)8%
Trans Fat 0 (g) 
Cholesterol 30 (mg)10%
Sodium 149 (mg) 
Total
Carbohydrate		 16 (g)5%
Dietary Fiber 1 (g)3%
Sugar 1 (g) 
Protein 17 (g)34%
Calcium 0 (mg) 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.