Imagine a soup so creamy, so comforting, and so packed with flavor that it transports you straight to the sun-drenched islands of Greece - without leaving your kitchen! This Avgolemono Greek Chicken Zoodle Soup is not just a meal; it's a culinary adventure that blends traditional Greek techniques with a modern, low-carb twist. Perfect for health-conscious foodies and flavor enthusiasts alike, this recipe promises to revolutionize your soup game with its silky egg-lemon sauce, tender chicken, and spiralized zucchini noodles that will make you forget all about traditional pasta.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 zucchinis, spiralized
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing the ingredients. Cook and shred the chicken breasts if you haven't done so already. You can use leftover rotisserie chicken for convenience.
- In a large pot, pour in the 4 cups of chicken broth and bring it to a simmer over medium heat.
- While the broth is heating, spiralize the zucchinis using a spiralizer to create zoodles (zucchini noodles). Set them aside.
- Once the chicken broth is simmering, add the shredded chicken to the pot. Allow it to heat through for about 5 minutes, stirring occasionally.
- In a separate bowl, crack the 2 eggs and whisk them until they are well combined. Gradually add the juice of 1 lemon to the eggs while continuing to whisk. This will temper the eggs and prevent them from curdling when added to the hot broth.
- After the chicken has heated through, take a ladleful of the hot broth and slowly drizzle it into the egg and lemon mixture while whisking continuously. This step is crucial to prevent the eggs from scrambling.
- Once the egg mixture is warmed up, pour it back into the pot with the broth and chicken, stirring gently to combine. This will create a creamy texture in the soup.
- Add the spiralized zucchini to the pot and cook for an additional 2-3 minutes, or until the zoodles are tender but still slightly crisp.
- Season the soup with salt and pepper to taste. Stir well to combine all the flavors.
- Remove the pot from heat and ladle the Avgolemono Greek Chicken Zoodle Soup into bowls. Garnish each serving with fresh dill for an aromatic touch.
- Serve the soup hot and enjoy your delicious, healthy Avgolemono Greek Chicken Zoodle Soup!
Tips
- The key to a smooth avgolemono is tempering: Always add hot broth slowly to your egg mixture while whisking constantly to prevent scrambling.
- Use fresh, room-temperature eggs for the best texture and easiest whisking.
- Don't overcook the zoodles - they should remain slightly crisp for the best mouthfeel.
- If you're short on time, rotisserie chicken works perfectly as a quick protein substitute.
- Fresh dill is not just a garnish - it adds an authentic Greek flavor profile that elevates the entire dish.
- For extra richness, you can add a splash of heavy cream to the broth before adding the egg mixture.
- Serve immediately after cooking to maintain the soup's creamy consistency and prevent the zoodles from becoming soggy.
Nutrition Facts
Calories: 152kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 128mg
