Greek Lemon Chicken Soup (Avgolemono)
by Beachbody
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 1 serving
Ingredients:
¾ cup dry whole wheat penne (1½ oz.)
1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
3 large eggs
6-9 Tbsp. fresh lemon juice, divided use
4 cups low-sodium, organic chicken broth
1 cup chopped fresh spinach
sea salt and group black pepper (to taste; optional)
Nonstick cooking spray
Preparation:
1. Cook pasta according to package directions until al dente; drain. Cool.
2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
3. Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
4. Whisk together eggs and 6 Tbsp. lemon juice in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
5. Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
6. Season with salt and pepper if desired; add remaining 3 Tbsp. lemon juice to taste if desired. Serve immediately.
Nutritional Information (per serving):
P90X/P90X2 Portions (per serving)
Body Beast Portions (per serving)
- ¾ cup dry whole wheat penne (1½ oz.)
- 1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
- 3 large eggs
- 6-9 Tbsp. fresh lemon juice,
- divided use
- 4 cups low-sodium, organic chicken broth
- 1 cup chopped fresh spinach
- sea salt and group black pepper (to taste; optional)
- Nonstick cooking spray
- Preparation:
- Cook pasta according to package directions until al dente; drain. Cool.
- Heat medium nonstick skillet, lightly coated with spray, over medium heat.
- Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
- Whisk together eggs and
- Tbsp. lemon juice
- in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
- Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
- Season with salt and pepper if desired;
- add remaining 3 Tbsp. lemon juice
- to taste if desired. Serve immediately.
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