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Keto Avgolemeno Soup

  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x


This keto Avgolemeno soup is loaded with chunks of chicken, tasty spaghetti squash and a lemon broth thickened with egg! Whole 30, SCKC


Units Scale
  • 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


  1. Add the chicken and broth to a large saucepan and bring to a boil.  Remove from the heat.
  2. In a medium bowl whisk the eggs and lemon juice together until frothy.
  3. 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!
  4. Once the stock has been incorporated into the egg mixture, add back to the pot.
  5. Stir in the spaghetti squash and gently reheat the soup if necessary – don’t bring to a boil or the eggs may curdle.
  6. Season with salt and pepper.
  7. Serve hot, garnished with chopped parsley if desired.


Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 30g protein


  • Serving Size: 1.5 cups

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