If you haven’t had Avgolemono yet, it’s now time. Because it’s a bright, citrusy Greek classic and because this version is easy, low in calories, and still a perfect comfort food for all year round.
The classic version incorporates lemons of course, along with chicken stock thickened with eggs and orzo. I made just a few small swaps: most notably, using cauliflower rice instead of orzo.
Someday I’ll be able to photograph food better. It was evening and this doesn’t look nearly as yummy as it is!
There’s nothing wrong with a little pasta in your soup. But on days when I want to eat a lighter meal, using low carb veggies like cauliflower or zucchini noodles helps me shave off significant calories. And the results still taste amazing.
Also note that this version has a big chicken to “everything else” kind of ratio. That makes it incredibly high in protein for the amount of calories it contains. And perfect for staying full (with room left for dessert later).
I used egg white in this recipe just to see if I’d miss the yolk. Egg yolks contain plenty of nutrients and I’d recommend including it if you’d like. I, however, wanted to see if I could create a very lean recipe that would leave one with plenty of room left in their day for a bigger meal.
I also wanted more of a thick stew – so I used not so much stock. If you like your soup, well, soupier, add another cup.
As it turns out, with all my tweaks, this soup is still packed with flavor. Give it a try.
I’ve included the recipe for just one serving: gather your leftover chicken and get cooking. Nutrition information follows.
- 5.5 ounces of cooked chicken
- 1/2 stalk celery
- 1 slice of onion, diced
- 1 cup low-sodium light chicken stock (I used Aldi's Fit and Active. Use whatever you like.)
- 1 egg white
- Zest of 1 small lemon
- Juice of 1/2 lemon
- 1 teaspoon of dried herbs - oregano is perfect, but thyme or basil would work well too
- salt and pepper to taste
- Chop your leftover chicken into small pieces if needed and set aside. Chop your veggies, zest the lemon, and then set the lemon aside for now. Put the egg white in a small bowl and have it ready to go.
- In a small pot sprayed with nonstick cooking spray over medium heat, soften up the onion and celery for 4-5 minutes. Add the herb and cook for another minute or so.
- Add chicken stock and allow to come to a simmer. Take a ladle and remove a small amount of the stock. Whisk that slowly into the egg white. This "tempers" the egg white so that it doesn't scramble.
- Now add the zest and squeeze the half lemon into the egg white mixture, and return that all to the main pot. Whisk vigorously to incorporate, then add the chicken.
- Simmer for 10 minutes or so. Then enjoy!
263 calories|6g fat|5g carbs|44g protein|2g fiber