Looking for a unique comfort food? Greek Egg Lemon Soup (Avgolemono) is a quick & tasty alternative to chicken soup--with added spinach for more nutrition!
In a medium saucepan, cook the brown rice or orzo in 1 cup of chicken broth until just tender. This will take about 10 minutes for orzo and about 35 minutes for natural brown rice. For processed rice times, consult the packaging.
When tender, remove from the heat and stir the chicken into the rice (or orzo ) and broth mixture.
Beat the eggs, then whisk in the remaining 3 cups of broth and the lemon juice. Stir the egg mixture into the saucepan with the chicken and rice.
Place the saucepan back on medium heat and stir until thickened, about 10 minutes. If you have an instant read thermometer, you can check for a temperature of 165F.
Add the julienned spinach and dill, cover and let sit for about 5 minutes until the spinach is wilted.
Serve and enjoy!
Notes
If you use kale instead of spinach, add it with the chicken.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.