*Avgolemono* translates to egg-lemon in Greek. It refers to a family of sauces and soups made with egg yolk and lemon juice mixed with broth. *Avgolemono* is also a staple of sephardic Jewish cuisine, called *agristada*. This recipe came to us from a BMC employee whose family frequented a Greek restaurant growing up. After they moved, her mother started making the soup herself. The canned chicken is a budget-friendly, time-saving alternative to raw chicken.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Broth - 6 cups low sodium broth (chicken or vegetable) Rice - ⅓ cup uncooked minute brown rice, or whole wheat orzo  Chicken - 3 (4.5-oz) cans chicken breast Carrots - 2 medium carrots, chopped (or 2 cups baby carrots, chopped) Spinach - 4-5 oz fresh, or 1 cup, frozen Lemon-juice - ¼ cup Egg-yolk - 4 yolks from large eggs  Pepper - to taste  

## Instructions

Step 1

In a large sauce pan, bring chicken broth to a boil. Add carrots and rice or orzo and cook until tender (according to it cooking time indicated on package).

Step 2

Meanwhile, separate yolks from white and reserve whites for another use (like an egg white scramble). Whisk yolks together, add lemon juice and whisk again. 

Step 3

Ladle about 1 cup of the simmering broth into the egg yolk mixture, slowly, while whisking. Then add the yolk mixture into the pot of broth.

Step 4

Add canned chicken and spinach, and cook until spinach is wilted or defrosted and warmed through. Season with pepper to taste. 

 

### Notes

## Nutrition Information

  Calories: 308 Calories Fat: 9g Saturated Fat: 2g Carbohydrates: Net Carb: 30g Dietary Fiber: 1.5g Protein: 34g Sodium: 404g