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!
Low Carb Avgolemeno (Greek Chicken, Lemon & Egg Soup)
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
This keto Avgolemeno soup is loaded with chunks of chicken, tasty spaghetti squash and a lemon broth thickened with egg! Whole 30, SCKC
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
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 if desired.
Notes
Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 30g protein
Nutrition
- Serving Size: 1.5 cups
For more great recipes, download your copy of The Gluten Free Low Carber today!!!!
170
Nicole M. Foster says
January 17, 2019 at 11:49 amThis is delicious! I swapped out the spaghetti squash for cauliflower rice and loved it. Will definitely be making again!
★★★★★
Kim says
August 1, 2018 at 2:08 pmOh wow does this sound delish! I have my Saturday all planned out now. I am going to make LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON & EGG SOUP) to start, followed with the EASY CROCK POT ROASTED CHICKEN W/ LEMON PARSLEY BUTTER. I am wondering if I can either boil/roast or boil till cooked then roast to get browned instead of using the crockpot, along with a side of asparagus, and for dessert I will be serving YEP you guessed it KETO LEMON ALMOND SHORTBREAD COOKIES. It will be a lemony day for my household. LOL Anyone have any thoughts boiling then roasting the bird please let me know.
meg says
February 26, 2017 at 5:52 pmSo 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!
★★★★★
Adrienne says
December 21, 2016 at 6:18 pmThis was super yummy, thank you!
★★★★★
Ali says
January 24, 2016 at 12:13 pmWould this freeze well? I like making big batches of soup and freezing it in portion size containers for grab and go lunches.
Mellissa Sevigny says
January 24, 2016 at 2:28 pmYes Ali, it should freeze fine!
Alyssa says
December 6, 2015 at 3:40 pmI 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!
Shireen S says
October 22, 2015 at 6:17 pmMade 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.
★★★★★
Rami says
September 6, 2015 at 5:31 pmWhat kind of camera/lens combo do you have? Your pictures are so crisp and absolutely stunning!
Kayla says
April 12, 2015 at 7:37 pmJust made and tasted. Delicious!!!! Thanks Melissa for making my change to low carb so easy and yummy :-)
Mellissa Sevigny says
April 15, 2015 at 8:33 amYou’re so welcome Kayla, thanks for letting me know you liked it!!!
Aubrey Rose Greaves says
February 4, 2015 at 10:22 amThe 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
Mellissa Sevigny says
February 4, 2015 at 10:54 pmThe 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!
Kathy says
October 29, 2014 at 12:46 pmIt’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.
Dala911 says
October 13, 2014 at 10:37 amCould 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?
Nicole says
August 17, 2014 at 11:01 amMaking 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!
Mellissa Sevigny says
August 17, 2014 at 10:45 pmI used regular but you can customize it to your preference!
Cory says
March 1, 2014 at 1:56 pmYum! 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!
Mellissa Sevigny says
March 1, 2014 at 3:22 pmThanks so much Cory! I love the cauliflower idea as an alternative to the spaghetti squash!
Mel says
May 28, 2015 at 9:10 pmOh good – I was hunting through the comments to see if someone had replaced the squash with something. It’s impossible to find in Aussie.
monika says
January 23, 2016 at 9:52 pmzucchini noodles, seaweed noodles, spiralized daikon or cauliflower…
★★★★★
Dawnab says
February 28, 2014 at 5:07 pmI see you said you had leftovers of this, I pack my lunch daily. Does this reheat well in the microwave?
Mellissa Sevigny says
March 1, 2014 at 3:37 pmYes, this soup is amazing all week long! Enjoy!
Laura Laufer says
February 16, 2014 at 11:38 amThis is amazing chicken soup!! Better than what I had in Greece!!
Mellissa Sevigny says
February 16, 2014 at 3:19 pmHigh praise Laura – thanks so much!!!
Tammy says
March 26, 2013 at 4:17 pmThis turned out so good! I love this. Thanks for posting this great recipe!!
Veronica says
March 18, 2013 at 5:16 pmI made this yesterday and it was SO GOOD and leftovers are getting eaten up for lunch today!
wifeson says
March 13, 2013 at 10:32 pmI made this twice already I love it. I added some Kale to it too!
Deb says
March 3, 2013 at 12:09 pmI 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!
Chrys says
February 28, 2013 at 5:01 pmOmg, 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 :-)
Ilyse says
February 26, 2013 at 9:31 pmMade 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!)
Mellissa Sevigny says
February 27, 2013 at 10:15 amThanks llyse! I still have some in the fridge and will be warming it up for my lunch today – so glad you liked it too!
365daysofbacon says
February 25, 2013 at 9:17 pmYum! this looks really really good! :)