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!
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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
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Adrienne says
This was super yummy, thank you!
Ali says
Would 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
Yes Ali, it should freeze fine!
Alyssa says
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!
Shireen S says
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.
Rami says
What kind of camera/lens combo do you have? Your pictures are so crisp and absolutely stunning!
Kayla says
Just made and tasted. Delicious!!!! Thanks Melissa for making my change to low carb so easy and yummy :-)
Mellissa Sevigny says
You’re so welcome Kayla, thanks for letting me know you liked it!!!
Aubrey Rose Greaves says
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
Mellissa Sevigny says
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!
Kathy says
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.
Dala911 says
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?
Nicole says
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!
Mellissa Sevigny says
I used regular but you can customize it to your preference!