WW Avgolemono

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The WW Avgolemono is a comforting and hearty meal. The word Avgolemono is a Greek word for lemon and egg. This dish have 270 calories in each serving and prepares in just 45 minutes. We made this meal with olive oil, onion, carrots, celery stalks, garlic, chicken broth, water, chicken breast, white rice, seasoning, eggs, lemon juice, lemon zest, and herbs. Pair this recipe with roasted zucchini, toasted sourdough, Greek salad, roasted lemon potatoes, lemon herb salad, steamed broccoli, grilled vegetables, or garlic herb toast. Include this WW Avgolemono in the container and store for 3 days.

STATS:

  • Total time: 45 minutes
  • Course: Main
  • Serving size: 1½ cups
  • Cooking time: 30 minutes
  • Serving: 6
  • Calories: 270 kcal
  • Diet: Weight Watchers
  • Cuisine: Greek
  • Preparation time: 15 minutes

EQUIPMENT:

  • Large soup pot
  • Measuring spoons
  • Wooden spoon
  • Medium mixing bowl
  • Whisk
  • Ladle
  • Fine grater
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Soup bowls

INGREDIENTS:

SOUP:

  • 1 teaspoon olive oil
  • Half tsp dried dill
  • 2 medium diced carrots
  • Half tsp salt
  • 2 diced celery stalks
  • 3 minced garlic cloves
  • 1 medium diced yellow onion
  • One bay leaf
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • Quarter tsp black pepper
  • 1 cup shredded cooked boneless chicken breast
  • Half cup uncooked white rice
  • 1 tsp dried oregano

AVGOLEMONO MIXTURE:

  • 2 large eggs
  • ⅓ cup lemon juice
  • One tsp grated lemon zest

FOR FINISHING:

  • Two tbsp chopped parsley
  • 1 tbsp chopped dill
  • Extra lemon wedges

INGREDIENT NOTES:

OLIVE OIL:

  • This oil cooks the vegetables properly and gives a pleasant savory base to the soup. You may use cooking spray as per your preference.

LOW-SODIUM CHICKEN BROTH:

  • It makes the liquid base of the soup and controls the salt as well. You may use homemade chicken stock as another option.

COOKED CHICKEN BREAST:

  • We use it to include lean protein in the recipe. It makes the soup hearty and filling. You may use poached chicken as a substitute.

WHITE RICE:

  • It makes the traditional hearty texture of the Avgolemono. You may use cauliflower rice as an alternative.

LEMON JUICE:

  • This juice gives freshness and brightness to the soup. You may use bottled lemon juice as another option, but fresh lemon juice gives better results.

INSTRUCTIONS:

  1. First, dice the vegetables and mince the garlic.
  2. Heat the olive oil in the pot on medium flame then cook the vegetables for 5 minutes.
  3. Cook the garlic for 30 seconds, then include broth and water in the pot.
  4. Stir in rice, oregano, dill, salt, bay leaf, and black pepper properly in the pot.
  5. Boil the soup gently, then simmer it for 18 minutes over a low flame.
  6. Include shredded cooked chicken and simmer the soup for 5 minutes, then take out the bay leaf.
  7. Whisk the eggs in the medium bowl, then include lemon juice and lemon zest to it.
  8. Take 1½ cups of hot broth from the soup and slowly mix the egg-lemon mixture in it.
  9. Remove the pot from heat and slowly stir the egg mixture in it.
  10. Cook the soup for 3 minutes on a low flame and stir in chopped parsley.
  11. Adjust the seasoning in the soup then ladle it in the bowls.
  12. Lastly, garnish the soup with fresh parsley and serve with lemon wedges.

SERVING SUGGESTIONS:

SALADS:

  • Tomato Cucumber Salad
  • Lemon Herb Salad
  • Mediterranean Green Salad
  • Greek Cucumber Salad

VEGETABLES:

  • Roasted Zucchini
  • Steamed Broccoli
  • Lemon Green Beans
  • Roasted Asparagus

BREADS:

  • Whole-Wheat Pita
  • Toasted Sourdough
  • Whole-Grain Bread
  • Garlic Herb Toast

GREEK SIDES:

  • Greek Salad
  • Roasted Lemon Potatoes
  • Tzatziki Cucumber Salad
  • Grilled Vegetables

TIPS:

  • Include fresh lemon juice to give a brighter taste in the soup.
  • Mix hot broth in the egg mixture slowly so the eggs do not scramble.
  • Avoid boiling the soup after mixing eggs for smooth texture in the soup.

STORAGE INFORMATION:

FRIDGE:

  • Include the soup in the container and store for 3 days.

FREEZER:

  • Freezing this soup is not recommended.

FAQs:

Does this recipe contain gluten?

  • No, there is no gluten included in this recipe, and this meal is naturally gluten-free.

What makes the eggs scramble?

  • Including the broth quickly to the eggs or adding the egg mixture to the hot soup makes the eggs scramble.

How to make this meal more lemony?

  • You may add extra lemon juice at the end for more lemony taste, as per your choice.

Can I make this dish earlier?

  • Yes, you may prepare it a few hours in advance and reheat it before serving.

NUTRITIONAL INFORMATION:

Calories: 270 kcal

Net carbs: 24 g

Iron: 2 g

Total carbs: 26 g

Vitamin A: 4,250 IU

Fiber: 2 g

Calcium: 45 g

Protein: 23 g

Sodium: 520 mg

Potassium: 520 mg

Weight Watchers Points: 6 Points