LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON & EGG SOUP)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 8 serving Swanson Organic Chicken Stock (1 cup) (by HOUSTONMAGPIE) 2 large Egg, fresh, whole, raw 2.6 fl oz Lemon Juice 1 cup Spaghetti Squash
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).
Note: It can be a bit bland. I think next time I'm adding onion & garlic
Serving Size: 1 cup
Note: It can be a bit bland. I think next time I'm adding onion & garlic
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 2.8 g
- Cholesterol: 83.1 mg
- Sodium: 552.9 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.3 g
- Protein: 17.1 g
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