Low Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup)
Try this Low Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 3 eggs
- salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 1/3 cup fresh lemon juice
- freshly grated parmesan cheese (optional)
- 4 cups cooked shredded chicken
- 10 cups chicken stock or broth
- 2 cups cooked spaghetti squash
- Carbohydrate 7.23102694513667 g
- Cholesterol 1.8375 mg
- Fat 0.762651423307377 g
- Fiber 1.6420856949429 g
- Protein 4.12973548278955 g
- Saturated Fat 0.344946712752087 g
- Serving Size 1 1 serving (318g)
- Sodium 495.155795353845 mg
- Sugar 5.58894125019377 g
- Trans Fat 0.0643009461798583 g
- Calories 50 calories
Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture - don't just dump it in or you'll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary - don't bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
