Chicken Dairy free Dinner Eggs Gluten Free grain free HCG HCG P4 Keto LCHF Low Calorie Low Fat Lunch Paleo Recipe Refined Sugar Free Soup

skinnymixer’s Greek Chicken, Lemon & Egg Soup

Name: skinnymixer's Greek Chicken, Lemon & Egg Soup
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 1.5 kg whole chicken (stuffed with a whole lemon and 3 garlic cloves); 1 medium brown onion (peeled, quartered); 1 clove of garlic (peeled); 50 g celery (roughly chopped); 50 g carrot (roughly chopped); 30 g butter or oil of choice (you can reduce this for low cal, or bump up for LCHF); 1200 g water; 1 tbsp salt; 1/4 tsp cracked black pepper; 1 dried bay leaf; 4 egg yolk (room temperature); 50 g fresh lemon juice (about 1 large lemon); Parsley for garnish

5 from 1 vote

skinnymixer's Greek Chicken, Lemon & Egg Soup

A healthy spin on the traditional Avgolemono, which has rice in it.

Prep Time10 mins

Cook Time1 hr 25 mins

Total Time1 hr 35 mins

Author: Skinnymixers

Recipe type: Soup

Cuisine: Greek

Servings:

Ingredients

1.5 kg whole chicken stuffed with a whole lemon and 3 garlic cloves
1 medium brown onion peeled, quartered
1 clove of garlic peeled
50 g celery roughly chopped
50 g carrot roughly chopped
30 g butter or oil of choice you can reduce this for low cal, or bump up for LCHF
1200 g water
1 tbsp salt
1/4 tsp cracked black pepper
1 dried bay leaf
4 egg yolk room temperature
50 g fresh lemon juice about 1 large lemon
Parsley for garnish

Metric - Imperial

Instructions

Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on.
Add butter and sauté for 5 min/100°C or 212°F/speed 1/MC off.
Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temp/speed 2.
Top up with water and steam for a further 20 min/steaming temp/speed 2.
Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
Pour soup over chicken and serve with fresh chopped parsley.

Notes

Adjust salt, pepper and lemon to your individual bowl 🙂

Its really important to slowly whisk in the hot stock with the yolk, so as to not scramble it.

Bellini Users

Use sharp blade for this recipe.

At step 1 you may need to increase the chopping time slightly.

At step 2 cook for a couple of extra minutes if necessary.

At step 3 you will need to use speed 3 and if you're using an Intelli, make sure you put a tea towel over the lid of the steamer.

At step 4 cook longer if required.

At step 7 start at a lower speed and increase to speed 9

Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition Facts

skinnymixer's Greek Chicken, Lemon & Egg Soup

Amount Per Serving (325 g)

Calories 232 Calories from Fat 105

% Daily Value*

Fat 11.7g18%

Saturated Fat 5.2g33%

Sodium 1940mg84%

Carbohydrates 2.5g1%

Sugar 2.3g3%

Protein 28.1g56%

* Percent Daily Values are based on a 2000 calorie diet.

skinnymixer’s Greek Chicken, Lemon & Egg Soup