Low Carb Avgolemono (Greek Chicken, Lemon and Egg Soup)
Try this Low Carb Avgolemono Greek Chicken, Lemon and Egg Soup recipe, or contribute your own.
Try this Low Carb Avgolemono Greek Chicken, Lemon and Egg Soup recipe, or contribute your own.
- Carbohydrate 7.23102694513667 g
- Cholesterol 55.7375 mg
- Fat 3.55565142330738 g
- Fiber 1.6420856949429 g
- Protein 24.3457354827895 g
- Saturated Fat 1.12894671275209 g
- Serving Size 1 1 serving (388g)
- Sodium 540.655795353845 mg
- Sugar 5.58894125019377 g
- Trans Fat 0.519300946179859 g
- Calories 161 calories
Step-by-step
- 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).
Distinguishing from Tradition
Traditional avgolemono relies on rice or orzo for body, whereas this variation uses strands of roasted spaghetti squash to mimic the familiar texture. Fresh lemons provide the essential sharp acidity characteristic of the style, requiring approximately two to three medium fruits to yield the necessary one-third cup of juice.Managing Egg Emulsions
Tempering eggs successfully demands a wide mixing bowl and a steady hand. Whisking three whole eggs until frothy incorporates air before hot liquid enters the bowl. Ladling precisely two cups of hot stock in a thin stream while continuously beating raises the temperature gradually, preventing the proteins from seizing into scrambled bits. A sturdy wire whisk works better here than a silicone spatula.Controlling Heat
Temperature management dictates the final consistency of the broth. Simmering the chicken stock initially extracts maximum flavor, but the liquid must drop below boiling before introducing the tempered egg mixture. Keeping the burner on low prevents curdling, yielding a smooth, velvety soup that coats the back of a spoon.
