I’ve been seeing a lot of recipes for a Greek version of chicken noodle soup: soupa avgolemono. Rather than noodles, it uses rice or orzo, and incorporates lemon and egg into the broth. I’ve been intrigued but hadn’t made it yet. After a crazy weekend of an overnight trip to Dallas to entertain clients, followed by a carb-a-thon (Oreo cheesecake!), football (go Falcons!), and tequila (shots are low carb, at least), I woke up feeling awful yesterday. I needed soup! But after my cheat weekend, I needed to get back on the low carb wagon.
I found this low carb version of avgolemono from one of my favorite low carb sites, I Breath I’m Hungry. It calls for spaghetti squash rather than rice, and sounded easy enough to make in my tiny hotel kitchen. I cooked the spaghetti squash in the microwave and used pre-made broth and a rotisserie chicken. I didn’t even have a whisk to froth the eggs and lemon, so I went old-school and used a fork.
Y’all, it was soooo good. It had all the yummy stuff of chicken noodle soup warm, hearty comfort) but the eggs made it so creamy, the lemon brightened it up, and the spaghetti squash was a damn fine substitute for noodles. And it really was easy to make! I think it could be adapted to various diets – keep it low-fat by using only white meat chicken; it’s already paleo; make it vegetarian by using veggie stock and adding other vegetables instead of the pulled chicken…
With fall here (officially now, so let’s stop it with these 90+ degree days – I’m looking at you, Texas!), I’m excited for soups and stews and chili (p.s. hands down best chili recipe ever here). This will be next up on the menu, and once we finally move into a real house, I can break out the slow cooker and experiment with my own recipes.
Do you have a favorite soup recipe? What are you craving now that the weather is starting to cool?
