🥣 Greek Lemon Chicken Soup – Mexican Style (Low Carb, Avgolemono-Inspired)
Keto-friendly • Mediterranean • Under 6 net carbs per bowl
✅ Ingredients (4–5 servings)
Protein & Base
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2 cups shredded cooked chicken (breast or thigh)
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6 cups chicken broth (no sugar added)
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2 large eggs
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1 lemon (juice + zest)
Vegetables (low carb)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 celery stalk, chopped
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1 small zucchini, diced
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1 cup cauliflower rice (fresh or frozen)
Mexican-Spiced Seasoning
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1 tsp cumin
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1 tsp chili powder
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1/2 tsp paprika (or smoked paprika)
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1/4 tsp turmeric (for color & anti-inflammatory boost)
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Salt & pepper to taste
Mediterranean Add-Ins (optional but delicious)
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1 tbsp olive oil
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1 tbsp fresh dill or parsley, chopped
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1/2 tsp oregano
🥣 Instructions
1. Sauté the aromatics
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In a pot, heat 1 tbsp olive oil.
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Add onion, garlic, celery; cook 3–4 minutes until soft.
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Add zucchini + cauliflower rice; cook another 3 minutes.
2. Add spices
Mix in:
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cumin
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chili powder
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paprika
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oregano
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turmeric
Stir until fragrant.
3. Add chicken + broth
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Add shredded chicken and all broth.
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Bring to a gentle boil, then reduce to a simmer for 10 minutes.
4. Prepare the Avgolemono mixture
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In a bowl, whisk the 2 eggs.
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Slowly drizzle in the lemon juice while whisking continuously.
(This tempers the eggs.)
5. Thicken the soup (without carbs)
Turn heat to low.
Slowly pour the egg–lemon mixture into the soup while whisking.
The soup becomes creamy without cream or flour — classic Avgolemono style.
6. Finish
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Add lemon zest
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Add fresh dill or parsley
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Taste & adjust salt, pepper, and extra lemon if you like it tangier.
🍋🔥 Flavor Profile
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Creamy & lemony (Greek)
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Warm, comforting spices (Mexican)
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Light, clean, low carb (Mediterranean)
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No noodles, no beans, no starchy thickeners
❤️ Macros (approx., per serving)
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Net carbs: ~5.5 g
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Protein: 20–25 g
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Fat: 7–10 g
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Calories: 170–210
🍽️ Serving Ideas
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Add jalapeño slices for heat
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Top with extra lemon wedges
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Sprinkle with queso fresco or feta
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Add spinach right before serving for more nutrients
