Avgolemono Soup

Avgolemono Soup is a traditional Greek dish that combines the flavors of lemon and egg with tender chicken and a rich broth. This low-carb version makes it perfect for a hearty breakfast while keeping it light and healthy.

Ingredients

• Chicken breast - 250 grams
• Chicken broth - 500 ml
• Eggs - 2 large
• Lemon juice - 30 ml
• Fresh parsley - 10 grams, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the chicken broth to a simmer over medium heat.
2. Add the chicken breast to the broth and cook for about 15-20 minutes, or until fully cooked.
3. Remove the chicken from the pot and let it rest for a few minutes before shredding it into bite-sized pieces.
4. In a bowl, whisk together the eggs and lemon juice until well combined.
5. Slowly ladle a few spoonfuls of the hot broth into the egg mixture while continuously whisking to temper the eggs.
6. Once tempered, slowly pour the egg mixture back into the pot while stirring the soup gently.
7. Add the shredded chicken back into the pot and stir to combine.
8. Season with salt and black pepper to taste, and stir in the chopped parsley.
9. Serve hot, drizzled with olive oil if desired.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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