Ingredients:

4 cups cooked, shredded chicken

10 cups chicken stock or broth

3 eggs

1/3 cup fresh lemon juice

2 cups cooked spaghetti squash

1/4 cup fresh parsley, chopped

salt and pepper to taste

freshly grated parmesan cheese (optional)

Cook chicken breasts or use rotisserie chicken for a time saving approach!  Shred the chicken and add with the broth to a large saucepan.  Bring to a boil and remove from heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture. (Dumping the eggs into the hot soup will result in scrambled eggs).  Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary. Do not bring to a boil. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).

Approx nutrition info per serving:  1 1/2 cups

Calories             289

Fat                       15g

Effective carbs       4g

Protein                 33g

Serves 8