This soothing soup features a lemony broth with rotisserie chicken, brown rice, baby kale and fresh dill. It’s creamy thanks to beaten eggs, which thicken the soup and boost the protein content. Be sure not to boil the soup after you temper in the egg, or it will curdle. Serve with a salad for a complete meal.
Enjoy this as a light lunch or an appetizer. This recipe is helpful on a low-carb diet because it provides a high amount of fiber, but it’s low in total carbs.
Active time: 10 minutes Total time: 30 minutes
Greek Lemon Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 medium garlic clove, minced
- 7 cups (1.7ml) low-sodium chicken broth
- 1/2 teaspoon salt
- 2 cups (170 g) white meat rotisserie chicken, shredded or chopped
- 1 1/2 cups (65g) baby Lacinato kale, chopped
- 1 cup (194g) cooked brown rice
- 3 large eggs
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon cornstarch
- 1 1/2 teaspoons lemon zest, finely grated
- 1/4 teaspoon black pepper
Directions
Heat the oil in a large pot over medium heat. Add the leeks and cook, stirring frequently, until the leeks are tender but not browned, 3 minutes. Add the garlic and cook until fragrant, 45 seconds.
Add the broth, chicken, kale, rice and salt, and bring to a simmer. Cover, reduce heat to low, and cook for 10 minutes.
In a medium bowl, whisk the eggs, lemon juice, dill, cornstarch, and lemon zest. Whisk 1 cup (240ml) of the hot soup into the egg mixture. Pour the mixture back into the soup and cook over low heat, stirring constantly, until the soup thickens, about 4 minutes. Remove the pot from heat and add the pepper.
Serves: 6 | Serving Size: 1 1/2 cups/355ml
Nutrition (per serving): Calories: 187; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 122mg; Sodium: 446mg; Carbohydrate: 14g; Dietary Fiber: 4g; Sugar: 2g; Protein: 18g
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