Soup

LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) is for Soup.

LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) takes 10 minutes to prepare.

LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) takes 15 minutes to cook.

LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) makes 8 servings.

The ingredients for LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) are:

2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
8 serving Swanson Organic Chicken Stock (1 cup) (by HOUSTONMAGPIE)
2 large Egg, fresh, whole, raw
2.6 fl oz Lemon Juice
1 cup Spaghetti Squash

Here is how you make LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP):

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).Note: It can be a bit bland. I think next time I'm adding onion & garlicServing Size:?1 cup

The nutritional information for LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.2

• Total Fat: 2.8 g
• Cholesterol: 83.1 mg
• Sodium: 552.9 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.3 g
• Protein: 17.1 g

The dietary needs meet for LOW CARB AVGOLEMENO (GREEK CHICKEN, LEMON and EGG SOUP) is Low Carb