Tonight, I made an elegant chicken soup with creamy egg broth and a hint of lemon and herbs. It’s a traditional Greek soup called “Avgolemeno” and typically has rice or Orzo pasta in it. Of course, that’s an obstacle for any low carb diet like mine.
Lately, I’ve been perusing my favorite low carb recipe blogs for new and delicious fall and winter comfort food ideas. I stumbled upon this straightforward low carb Avgolemeno soup recipe from Mellissa Sevigny on IBreatheImHungry.com and just had to give it a try! The blogger has suggested the most brilliant and delicious low carb seasonal substitution for rice or pasta: Spaghetti squash! I suppose a person could try using grated cauliflower to get the “rice” feel; but for fall, I can think of nothing better than squash.
I altered Mellissa’s recipe just a little to suit my personal taste. For starters, before adding the chicken broth to the pot, I fried chopped onion and garlic clove in olive oil for a few minutes. Also, I used eight cups of chicken broth (instead of ten). I still used three eggs (For extra creamy broth!), but only used just over a quarter cup of lemon juice. I also used low sodium chicken broth, because I boiled the broth for a bit to get as much flavor out of the onions and garlic as possible (when it boils, it reduces, and hence, gets saltier). Also, instead of preparing my own chicken, I took a shortcut and simply shredded the meat off a market-prepared rotisserie chicken. My hubby and I each had a generous portion for dinner and still have at least three portions left over, so I would say my method makes five to six portions.
This soup is so elegant because it is so tasty, yet very quaint and simple. It is perfect on its own, but can also be a versatile base for creative home chefs to craft bolder dishes with. For instance, it would be amazing topped with crispy bacon crumbles and chives. It could also easily be turned into an Asian-inspired soup by adding ginger and a drizzle of sesame oil to the broth, substituting cauli rice for the squash (as mentioned above), and garnishing it with diced cilantro. The possibilities are endless!