This keto Avgolemeno soup is loaded with chunks of chicken, tasty spaghetti squash and a lemon broth thickened with egg! This low carb avgolemeno is compliant with Whole30, Paleo, and Squeaky Clean Keto eating plans.
I originally tested this keto Avgolemeno Soup recipe without even trying the traditional version (although I have since, and it definitely stands up I’m happy to say!)
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 to this low carb Avgolemono Soup that is downright addicting!
As a bonus, for those of you doing the Whole30, this keto avgolemeno soup is totally legal – although I did grate some fresh parmesan into mine which made it extra yummy, though not Whole 30 compliant.
I definitely recommend putting this keto Avgolemeno on your list of soups to try ASAP. It’s a nice departure from the typical chicken soup, with a light and refreshing flavor that is unique and still comforting.
Recipe Notes
I started with chicken quarters and made my own chicken 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!
Print
Keto Avgolemeno Soup
- Yield: 8 servings 1x
Description
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!!!!
Cory says
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!
Mellissa Sevigny says
Thanks so much Cory! I love the cauliflower idea as an alternative to the spaghetti squash!
Mel says
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.
monika says
zucchini noodles, seaweed noodles, spiralized daikon or cauliflower…
Dawnab says
I see you said you had leftovers of this, I pack my lunch daily. Does this reheat well in the microwave?
Mellissa Sevigny says
Yes, this soup is amazing all week long! Enjoy!
Laura Laufer says
This is amazing chicken soup!! Better than what I had in Greece!!
Mellissa Sevigny says
High praise Laura – thanks so much!!!
Tammy says
This turned out so good! I love this. Thanks for posting this great recipe!!
Veronica says
I made this yesterday and it was SO GOOD and leftovers are getting eaten up for lunch today!
wifeson says
I made this twice already I love it. I added some Kale to it too!
Deb says
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!
Chrys says
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 :-)
Ilyse says
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!)
Mellissa Sevigny says
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!
365daysofbacon says
Yum! this looks really really good! :)