Well today is one year since I started my blog. It’s been a long year full of new experiences and new friends. I originally started this to give me something to do while searching for a job and it’s been wonderful. I am now working full-time again but it is a seasonal job till August. Since going back to work I haven’t been able to blog as much as I did before and I miss it. I am trying desperately to get back to posting every day again but it’s been a challenge. But in honor of my first recipe posting I am going to repeat the recipe today. It’s Avgolemono Spinach Chicken Soup.

I have made many new blogging friends and love the community. I have gotten many new recipes myself and learned a great deal about people. So enjoy this ‘flashback’ and I promise to increase the posts as much as possible. I am hoping to be able to find a job working at home again, enabling me to post more often! Happy eating!

(REPOST FROM MARCH 8, 2010)

This is an awesome hearty soup. My husband loves it and would have it every week if I made it! I got the basics from a Weight Watchers recipe and made it my own. Anyone who has eaten at a Greek restaurant has probably had one form of this. It’s easy to make and delicious!

Ingredients:

4 C reduced-sodium chicken broth or chicken stock (I use reduced sodium/fat-free)

1/2 lb. skinless boneless chicken breast (about 1 large breast or 2 small)

2 large eggs

1/2 C lemon juice (use 1/4C if you don’t like too much lemon)

10 oz. frozen chopped spinach

2 C hot cooked rice (I used jasmine brown rice but you can use any kind you like)

Parmesan cheese, for finished soup

Directions:
1: In a large saucepan or Dutch oven, bring the broth/stock and chicken to a boil; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.

2: In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 Cup of the hot stock.

3: Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until a little thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with pepper and serve at once.

Serves 4

Per Serving: (1/4 of soup): 261 cal, 7g fat, 2g sat fat, 0g trans fat, 140mg cholesterol, 163mg sodium, 28g carbs, 2g fiber, 22g protein, 141mg calcium.
I used fat-free chicken broth so the fat content will be lower!