It’s been rainy and dreary here for the past week, and today was no exception. It was the kind of day that just screamed for chicken noodle soup, but without the noodles (or rice, or potatoes) it’s just chicken soup, and not nearly as satisfying. I had heard about Avgolemeno, a traditional Greek chicken soup made with lemon and eggs whisked into it, and always wanted to try it – if only because the name is cool. It’s typically made with rice or orzo, but I thought I’d put a low carb twist on it by serving it with spaghetti squash instead. It was perfect! The light, lemony broth was so comforting, and the squash added a subtle sweetness that is downright addicting!
As a bonus, for those of you doing the Whole 30, this soup is totally legal – although I did grate some fresh parmesan into mine which made it extra yummy, though not Whole 30 compliant. I’m excited that I have a big container of this soup sitting in my fridge right now, because I’m already looking forward to having some for lunch tomorrow! I definitely recommend putting this on your list of soups to try ASAP before the weather gets too warm to enjoy it!
I started with chicken quarters and made my own broth with the bones, but in case you don’t have time, I’m going to write the recipe using quantities for cooked chicken and prepared broth. That way even if you start with a rotisserie chicken and some decent quality store bought broth, you’ll be that much closer to eating this super easy, and totally satisfying soup on your next rainy (or snowy) day!
PrintLow Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup)
- Yield: 8 servings
Ingredients
- 4 cups cooked, shredded chicken
- 10 cups chicken stock or broth
- 3 eggs
- 1/3 cup fresh lemon juice
- 2 cups cooked spaghetti squash
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
- freshly grated parmesan cheese (optional)
Instructions
- 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).
Notes
Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g protein
Nutrition
- Serving Size: 1.5 cups
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So yummy! Thank you for sharing this easy, excellent, crowd-pleasing recipe. I made it with rotisserie chicken from the grocery store and low-sodium stock. Delicious!
★★★★★
This was super yummy, thank you!
★★★★★
Would this freeze well? I like making big batches of soup and freezing it in portion size containers for grab and go lunches.
Yes Ali, it should freeze fine!
I made this, but made it vegetarian! I used unsalted veggie stock and instead of real chicken I used vegetarian chicken by the brand Quorn. It’s not tofu or soy. It’s actually “micoprotein” and a great substitute! The soup came out great! Much darker than above because the unsalted veggie stock I used is pretty dark, but yummy just the same!
Made this Sunday and just finished off the leftovers today. So yummy, instead of the spaghetti squash I used spiralized yellow squash which I had on hand. Great leftovers.
Thank you for such a yummy comfort food recipe.
★★★★★
What kind of camera/lens combo do you have? Your pictures are so crisp and absolutely stunning!
Just made and tasted. Delicious!!!! Thanks Melissa for making my change to low carb so easy and yummy :-)
You’re so welcome Kayla, thanks for letting me know you liked it!!!
The recipe looked easy and I was super excited to try. There is a place by my house that has the best greek chicken soup. I go there just for the soup!
I followed the recipe to the letter although it came out a little thin. I didnt put the spaghetti squash in but I am wondering if I added another egg if that would help with making the soup a tad more velvety?
Other than that the flavor is spot on and tastes amazing! Thank you for the recipe
The spaghetti squash does add a thicker consistency to the soup so I can see why it would be thin. Another egg or some ca than gum would probably help if you make it again!
It’s been awhile since this recipe was posted, but since I’ve been making this soup for over a year, I just wanted to say thanks! It is one of our family favorites. I recently started making it with spiralized zucchini. Just s good as with the spaghetti squash, but a little different texture.
Could you make this recipe in a slow cooker some how? I mean couldn’t I just put chicken breast (thawed, uncooked whole) slow cooker on low with all the ingredients and shred the chicken just before ready to eat? Or wouldn’t that work? Has anyone ever tried that before?
Making this tonight for dinner! This is my absolute favorite soup. Just wondering for the chicken stock (already) prepared did you use full/low/no sodium? Thank you!
I used regular but you can customize it to your preference!
Yum! I have been making this soup with rised cauliflower to emulate the rice texture in the soup at my local greek restaurant. This is my fav go to comfort soup!
Thanks so much Cory! I love the cauliflower idea as an alternative to the spaghetti squash!
Oh good – I was hunting through the comments to see if someone had replaced the squash with something. It’s impossible to find in Aussie.
zucchini noodles, seaweed noodles, spiralized daikon or cauliflower…
★★★★★
I see you said you had leftovers of this, I pack my lunch daily. Does this reheat well in the microwave?
Yes, this soup is amazing all week long! Enjoy!
This is amazing chicken soup!! Better than what I had in Greece!!
High praise Laura – thanks so much!!!
This turned out so good! I love this. Thanks for posting this great recipe!!
I made this yesterday and it was SO GOOD and leftovers are getting eaten up for lunch today!
I made this twice already I love it. I added some Kale to it too!
I made this yesterday, it is so good! I followed your recipe exactly ( I am really bad at just throwing aproximate quanities in the pot and then complaining that it just doesn’t taste right, LOL) and evem shaved the Parm on top….Super Delicious! I roasted three chickens the day before and had dinner for the family plus the two cups shredded fpr the recipe and then used the bones to makes stock…it may have been a littl darker than regular chicken broth, but boy it had really good flavor. Good job!
Omg, I am Greek and I love “regular” avgolemono, but since I’ve gone low carb, I really miss it. Thanks for this recipe, I am stoked to try it :-)
Made this today and it was YUM! I used store-bought stock and pre-shredded chicken and it was easy and delish! Perfect for a cold, rainy day. Thank you so much for all of your wonderful recipes! (Had cream cheese pancakes for breakfast!)
Thanks llyse! I still have some in the fridge and will be warming it up for my lunch today – so glad you liked it too!
Yum! this looks really really good! :)