Fall Avgolemono soup

Fall Avgolemono soup
  • Cook Time

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  • Ingredients
    2 large EGG yolks
    1 large EGG
    4 cups homemade chicken stock or low-sodium broth
    salt and freshly ground pepper, to taste
    2 cups white rice, cooked
    1 1/2 cups + 2 Tbsp. fresh lemon juice
    1 1/2 cups cooked rotisserie chicken, shredded
    1 1/2 cups butternut squash, cooked and cubed
    1/2 cup Baby Bella mushrooms, washed and sliced
    2 cups kale, rinsed

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1 serving

    Calories: 295

    Total fat: 7 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 179 mg
    Sodium: 676 mg
    Carbohydrates: 37 g
    Fiber: 3.5 g
    Sugar: 4 g
    Protein: 25 g
    Vitamin A: 525 mcg
    Vitamin D: 0.7 mcg
    Folate: 88 mcg
    Choline: 160 mg
    Calcium: 110 mg
    Iron: 3 mg
    Potassium: 782 mg

    This recipe is an excellent source of protein, choline and vitamin A.

Directions

  1. In a large saucepan, SEASON the stock with salt and pepper and BRING to a simmer.

  2. TRANSFER 1 cup of hot stock to a blender. ADD 1/2 cup of the cooked rice, egg yolks, whole egg and lemon juice and PUREE until smooth.

  3. STIR the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice, cooked butternut squash, mushrooms and kale, and SIMMER until thickened, about 10 minutes.

  4. ADD to bowls and TOP with an extra squeeze or two of lemon juice and fresh ground black pepper.

Insider Info

  • If desired, you can substitute white rice for wild rice or chickpea rice.


This original recipe was created by Maggie Michalczyk, RD as an “Egg Enthusiast” in partnership with the American Egg Board’s Egg Nutrition Center.