How To Make Easy Greek Lemon Chicken Soup

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For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”). We love the simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving.
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 4 servings
Ingredients:
¾ cup dry whole wheat penne (1½ oz.)
1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
Nonstick cooking spray
3 large eggs
6-9 Tbsp. fresh lemon juice, divided use
4 cups low-sodium, organic chicken broth, hot
1 cup chopped fresh spinach
sea salt and group black pepper (to taste; optional)
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 a 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.