Chicken soup is quintessential comfort food. Greek Chicken soup (aka avgolemono)is easy to make Keto friendly! In this video we’ll show you how we make the chicken stock we use for our Avgolemono, and how to turn that stock into cream (no dairy!) egg lemon chicken soup, including how to temper eggs.

Ingredients:

• 1 Rotissare chicken
• 1/2 T Oregano
• 1/2 T Sage
• 1/2 Parsley
• 1/4-1/2 T Pepper Corns
• 1/4 Rosemary
• 1/2 Onion Powder
• 1/2 Garlic Salt
• 3-5 Bay leaves
• 3 Egg
• 3 Egg yokes
• 1 T Dry Lemon Powder or juice of 1 Lemon

You will need:

• Crockpot
• Stockpot
• Mixer or bowl and whisk

Directions:

1. Remove meat from chicken bones. (Shred or cut chicken into bit-size peaces and refrigerate.)
2. Add chicken bones to crockpot and cover with hot water.
3. Add seasonings.
4. Cook on low for 12-24 hours.
5. Strain stock into a stockpot. Throw bones away.
6. Add chicken and heat until simmering.
7. In mixer or mixing bowl whisk combine lemon, eggs and egg yokes.
8. Temper eggs with a portion of the hot stock.
9. Remove stock from heat.
10. Slowly add egg mixture into soup.

Modifications:

• Stock can be made on the stove top instead of in a crockpot.
• Use pre-made stock or bullion.
• Add additional cooked chicken.

Nutrition:

Calories: 210
Fat: 10 g
Carbs: 1 g, Fiber: 0g
Protein: 21 g