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:

Quickview
256k Calories
27g Protein
9g Total Fat
12g Carbs
11% Health Score
Limit These
Calories
256k
13%

Fat
9g
15%

  Saturated Fat
2g
17%

Carbohydrates
12g
4%

  Sugar
5g
6%

Cholesterol
122mg
41%

Sodium
702mg
31%

Get Enough Of These
Protein
27g
55%

Vitamin B3
10mg
52%

Selenium
28µg
41%

Vitamin K
31µg
30%

Vitamin B6
0.52mg
26%

Vitamin B2
0.44mg
26%

Phosphorus
252mg
25%

Potassium
538mg
15%

Zinc
1mg
12%

Copper
0.23mg
11%

Vitamin B1
0.17mg
11%

Iron
1mg
11%

Vitamin B5
1mg
10%

Vitamin C
7mg
9%

Folate
33µg
8%

Magnesium
32mg
8%

Vitamin A
306IU
6%

Vitamin B12
0.35µg
6%

Calcium
34mg
3%

Vitamin D
0.33µg
2%

Manganese
0.04mg
2%

Vitamin E
0.32mg
2%

Fiber
0.36g
1%

covered percent of daily need
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