Greek Lemony Chicken Avgolemono Soup with Tortellini

tortellini

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles reduce carbs while maintaining texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and suitable for vegetarians.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and can be more economical.

Put boneless skinless chicken thighs in a pot with 5 to 6 cups of cold water and season with salt.

Bring to a boil and cook for about 20-25 minutes until fully cooked.

Remove chicken from broth and set broth aside.

Shred the chicken using two forks and discard any fat.

Dice baby carrots and add to a pot with 2 to 3 tablespoons of olive oil; cook over medium-low heat for 7 to 8 minutes until tender.

Separate 6 eggs, using the yolks for the sauce, and whisk with 1 teaspoon of corn starch and juice of 2 to 3 lemons.

Add 8 cups of chicken stock and the reserved broth to the pot with carrots.

Add 1/4 teaspoon of turmeric and freshly cracked black pepper to the pot.

Once boiling, add the fresh tortellini and the egg-lemon mixture.

Cook for 3 to 5 minutes until tortellini is fully cooked and soup thickens slightly.

Let sit for 10 minutes before serving, topped with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens