Keto Avgolemono Soup

Keto Avgolemono Soup is a creamy and tangy Greek dish that combines the richness of chicken broth with the zest of lemon and the smoothness of eggs. This low-carb version is perfect for a satisfying breakfast that keeps you energized throughout the day.

Ingredients

• Chicken broth - 500 ml
• Cooked chicken breast, shredded - 150 g
• Large eggs - 2
• Fresh lemon juice - 30 ml
• Olive oil - 15 ml
• Dried oregano - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - for garnish

Steps

1. In a medium saucepan, heat the chicken broth over medium heat until simmering.
2. In a separate bowl, whisk together the eggs and lemon juice until well combined.
3. Once the broth is simmering, remove a ladleful of the hot broth and slowly drizzle it into the egg mixture while continuously whisking. This will temper the eggs and prevent them from scrambling.
4. Gradually pour the tempered egg mixture back into the saucepan with the remaining chicken broth, stirring constantly.
5. Add the shredded chicken, olive oil, oregano, salt, and pepper to the soup. Stir well and heat for an additional 2-3 minutes, ensuring it's warm but not boiling.
6. Serve hot, garnished with chopped parsley.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 260 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• High in protein, aiding muscle repair and growth.
• Low in carbohydrates, making it suitable for ketogenic diets.

Tags