Greek Lemon Chicken Soup (Avgolemono)

Ingredients

• Penne

  Whole Grain - Raley's Fine Foods

  ¾ cup or 60g

• Pam cooking spray

  Oil, original

  ⅓ spray , about 1/3 second or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Lemon juice

  Raw

  7 tbsp or 105g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  0.4g

Directions

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 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.
7. Recipe by: Beachbody (source: https://www.beachbodyondemand.com/blog/greek-lemon-chicken-soup-avgolemono)