AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
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  
Serving Size: 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)
AllWhites
Substitutions:

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

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.


Nutrition Facts:
Calories: 199, Fat: 8 g, Cholesterol: 30 mg, Sodium: 149 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Protein: 17 g
Click here to go back 1010 Copyright © 2013 Better'n Eggs