Low Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup)
Low Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup) could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One serving contains 257 calories, 27g of protein, and 10g of fat. This recipe serves 8. For $1.61 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a Mediterranean soup. It will be a hit at your Autumn event. It is brought to you by I Breathe Im Hungry. If you have shredded chicken, lemon juice, fresh parsley, and a few other ingredients on hand, you can make it. Several people made this recipe, and 125 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Try Avgolemeno (Chicken Soup with Egg-Lemon Sauce), Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce), and Low Carb Bok Choy Egg Ramen Noodle Soup for similar recipes.
Servings: 8
Ingredients:
10 cups chicken stock or broth
3 eggs
1/4 cup fresh parsley, chopped
1/3 cup fresh lemon juice
salt and pepper to taste
4 cups cooked, shredded chicken
2 cups cooked spaghetti squash
Equipment:
sauce pan
whisk
bowl
pot
Cooking instruction summary:
InstructionsAdd 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 dont just dump it in or youll 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 dont 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).
Step by step:
1. Add the chicken and broth to a large saucepan and bring to a boil.
2. 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 dont just dump it in or youll 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 dont bring to a boil or the eggs may curdle. Season with salt and pepper.
3. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
Nutrition Information:
covered percent of daily need
