Go Back

Greek Avgolemono soup - Keto version

Apollonas Kapsalis
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Soup
Cuisine Keto Mediterranean, Greek
Servings 4

Ingredients
  

  • 4 chicken thighs pasture-raised
  • 2 large eggs free-range
  • 1 large lemon organic
  • 1,2 l (5 cups) filtered water
  • 1 tbsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp dill freshly chopped
  • 1 tbsp parsley freshly chopped
  • 2 tbsp sesame seeds raw, not roasted

Instructions
 

  • Place the chicken thighs in a deep pot and add water, salt, and garlic powder. Bring it to a boil and reduce the temperature. Cook for 20 minutes or until the meat starts separating from the bones. 
  • Remove the chicken thighs from the soup and add the sesame seeds. Let it simmer on low temperature while you are preparing the eggs and lemon mixture.
  • Beat the eggs with a whisk until they get foamy in a deep plate or a ceramic bowl. Pour in the lemon juice and keep beating energetically. Now, remove the soup from the heat and let it cool down a bit. Using a ladle, very carefully, add some of the soup to the egg and lemon mixture and keep whisking. Add approximately 3 ladles of warm but not hot soup to the eggs. 
  • From a high distance, slowly pour in this mixture to the soup and whisk! All this is done away from the heat. 
    (As you are doing it, send a few kisses to the soup, this is a grandma's secret  to prevent the eggs from breaking and) 
  • Now, return the soup on a stove at a very low temperature and don't stop whisking. When the soup is heated but not boiling, remove it from the stove.
  • Add freshly chopped parsley, dill and freshly ground black pepper.
  • You can chop the meat from the chicken thighs and add it to the soup, or eat it as a main dish with some vegetables, olive oil, goat butter or Keto sauce of your choice. 

Notes

A few tips for the superfluous egg-lemon soup (Greek Avgolemono)
  1. Make sure that the eggs are at room temperature so that they don't break and cook immediately when you pour in the hot soup.
  2. The soup should be warm but it shouldn't be boiling hot. When you finished cooking your soup, displace the pot from the stove and let it cool down for 10 minutes.
  3. The egg whites are more likely to curdle, as they tend to thicken up more quickly than the egg yolks when exposed to high temperature. For this reason, you need to whisk energetically and add the soup very slowly
If you are not on the Keto diet, the procedure is the same, only you'll use rice instead of sesame seeds. 
Keyword Greek Avgolemono soup