Avgolemono Soup With Quinoa

  • Serves: 4
  • Cooking Time: 20 MINS
  • Total Calories: 175 CALS

Nutrients per serving:

  • Protein: 14g
  • Carbs: 14g
  • Fat: 6g


Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook until barely tender, about 7 minutes.

Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250 mL) hot broth into egg mixture. Whisk mixture back into simmering broth in saucepan.

Cook, stirring, until soup is slightly thickened, 1 to 2 minutes. Season with salt and pepper, if desired. Garnish each serving with parsley and Parmesan.

Tip: Substitute quinoa for orzo or rice.


  • 6 cups (1.5 L) sodium-reduced chicken broth
  • 1/3 cup (75 mL) quinoa
  • 4 eggs
  • 1/4 cup (60 mL) lemon juice
  • Salt and pepper, to taste
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) grated Parmesan cheese