"Avgolemono" combines the Greek words for "egg" and "lemon." Avgolemono sauce is made with egg, lemon juice and the broth from the meat you are cooking. It is also the basis for Greek lemon chicken soup with rice.

A typical recipe for avgolemono soup calls for 2 1/2 quarts of chicken broth, one small chicken breast, one cup of rice, 1/4 cup cold water, three egg yolks, the juice of one to three lemons and salt. The recipe makes eight servings, and each serving has 165 calories, 9 g protein, 25 g carbohydrates, 2 g fiber, 3 g fat and 504 mg sodium.

A recipe for Asian-style lemon chicken soup with rice calls for four cups of chicken broth, two red chilies, two inches of fresh ginger, three garlic cloves, basil and mint leaves, two stalks of lemongrass, one cooked chicken breast, one tablespoon of fresh lemon juice and 1/2 cup rice. The finished soup is garnished with cilantro, basil and mint leaves.

Each of four servings contains 210 calories, 3.2 g fat, 797 mg sodium and 20 g protein.

To increase nutrition without significantly increasing calories, add chopped vegetables such as celery, onion, green beans or any other non-starchy vegetables. To reduce the amount of sodium in the soup, use low-sodium chicken stock or make your own.