Avgolemono Chicken Soup

Ingredients:

• 4 cups reduced-sodium chicken broth
• 1/2 lb. boneless, skinless chicken breasts
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
• 2 cups hot cooked rice
• freshly ground black pepper to taste

Makes 4 Servings

1. In a large saucepan or Dutch oven, bring the stock and chicken to a biol; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 cup of the hot stock.
3. Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly, add the egg stock mixture, whisking constantly to avoid curdling; continue whisking until thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with the pepper and serve at once.

WW POINTS VALUE: 5 pts (1/4 of soup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for some chicken soup to warm my soul and this was a chicken soup recipe the at looked good and wanted to try. Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken and one of the signatures of Greek cuisine. I have come to really love Greek cuisine with all their bright, fresh flavors. This was such a nice comfort food that filled me up and satisfied my. It was thick and filled with flavor leaving a nice lemon aftertaste. I do highly recommend topping this soup with some crumbled feta cheese for that authentic Greek taste.