This post is sponsored by JSL Foods as part of a recipe challenge. However, all content, opinions and enthusiasm remain my own.

Silky Lemon Shrimp Soup with Udon Noodles is a delicious, seemingly decadent soup that is actually healthy and easy to make. After a taste, you’d swear that this rich and silky soup has a cream base, but it actually gets its luxurious smooth texture from eggs! 

This soup is my personal take on Avgolemono, a Geek lemon egg soup that is typically rounded out with chicken and rice-like orzo pasta.  However, I’ve opted for shrimp, spinach and rice noodles, because I’m a rebel like that. Read on to find out more and get this light and vibrant, gluten-free noodle soup recipe:

Instead of the orzo pasta found in Greek lemon soup, I used udon noodles made of rice to keep it gluten-free. Specifically, I used the Udon Garlic Chicken noodles from the collection of gluten-free Fortune Noodles offered by JSL Foods.  The noodles are pre-cooked, cholesterol-free, MSG-free and ready to serve as-is in minutes or to inspire an endless array soup and/or stir fry creations. Another think I appreciated about these gluten-free noodles is that they contain added flaxseed to provide 130 mg of ALA Omega-3 per serving.

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This soup might taste like it took all day to make, but SURPRISE, it’s done in just 15 minutes. After sautéing diced onion and minced garlic for a couple minutes, chicken broth is added and then the eggs are prepped. This outcome of this soup hinges on the egg handling, but don’t worry –it’s not hard. 

Crack two eggs and separate, the whites are whipped into soft peaks. This takes about 3 or so minutes of non-stop whisking, it’s a little arm workout! In another bowl, the yolks are lightly whisking into lemon juice before being gently combined with the whites. Roughly ¼ cup of the warmed chicken broth is added to the prepped egg mixture to temper it, about a tablespoon at a time – constantly whisking. Then, this is slowly drizzled into the broth with non-stop whisking. If you dump everything all at once, you’ll end up with string and/or curdled eggs, but it you keep the whisking up, you end up with a luscious, silky broth for lemon shrimp soup.

After the eggs are incorporated into the broth, shrimp are added and brought to a light simmer for about 4 to 5 minutes until they are pink and cooked. Fresh spinach is stirred into this amazing Greek lemon egg soup, along with the rice udon noodles that have been heated in the microwave and rinsed. Finally, the soup is sprinkled with lemon zest and served. It’s just delightful!

This lemon-egg soup recipe makes 2 generous servings, enough for a meal – it’s very protein-packed. Each serving has 333 calories, 7g fat, 28g carbohydrate and 36g protein.

For more information on these great gluten-free noodles, check out JSLfoods.com or visit on social media, including Facebook, Twitter and Instagram . You can purchase Fortune Noodles (which come in a variety of flavors and formats) at Albertsons, Von’s, Lucky’s, Safeway, Carr’s, Dierbergs Markets and Cub Foods. BTW, these Fortune Gluten Free noodles are NEW to the market, are shelf stable and can be found on the Asian aisle at your grocery store.

What soup recipes are on your list this fall season? Are you a fan of gluten-free rice noodles? Have you tried the Greek lemon egg soup, Avgolemono, before? Please share your inspo or questions in the comments! Thanks, XOXO — Jennifer  

5 from 15 votes

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Silky Lemon Shrimp Soup with Rice Noodles - Gluten-free

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This vibrant soup features shrimp, spinach and rice noodles -- specially prepped eggs are whisked into the broth to create a no-cream, luxurious texture! More than enough protein to make it an entree soup! So yummy!

Course: entree, entree soup, Main Course, Main Dish, Soup

Cuisine: Greek

Keyword: dairy-free, egg, gluten free, shrimp, soup, spinach, udon

Servings: 2 servings

Calories: 333 kcal

Ingredients

• 1 4.75 oz. package Fortune Udon Garlic Chicken Flavor Noodles gluten-free*
• 1 teaspoon olive oil
• ¼ cup diced white onion
• 1 teaspoon minced garlic
• 4 cups low-sodium, low-fat chicken broth
• 2 large eggs
• ½ cup lemon juice
• 3 cups fresh spinach, coarsely chopped
• 8- oz. raw shrimp - shelled, deveined, tail-on d
• Optional: 1 tablespoon fresh lemon zest

Instructions

1. Cook and rinse noodles for 3 to 4 minutes as directed on package, set aside.
2. In 2qt pot, add olive oil and onions and sautee for two to three minutes until softening. Add garlic and cook for another 1 minute, stirring constantly.
3. Add chicken broth and flavor packet* from noodles to pot and bring to light boil. Turn off heat.
4. Separate eggs, put whites in one bowl and yolks in another.
5. Whisk egg whites vigorously for 3 to 4 minutes by hand until soft peaks form. Set aside.
6. Lightly whisk yolks with lemon juice. Gently whisk this lemon yolk mixture into the airy whites.
7. Measure out approximately ¼ cup of the warmed chicken broth mixture and pour into egg mixture to temper about 1 tablespoon at a time, whisking immediately after each pour.
8. Slowly drizzle tempered egg mixture into broth, whisking continuously to prevent curdling or clumping of eggs. Texture should be smooth and creamy.
9. Turn heat back on medium and bring mixture to a simmer.
10. Add raw shrimp and simmer for approximately 5 minutes or until shrimp are pink and cooked through.
11. Stir in prepared rice noodles and chopped spinach until wilted.
12. Divide among two serving bowls and sprinkle with lemon zest, if desired.

Recipe Notes

• If using different rice noodles, use about 4.75 ounces or 135g. If no spice packet, just add a 1/2 teaspoon ground white pepper.
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