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Greek Chicken, Lemon & Egg Soup

Greek Chicken, Lemon & Egg Soup

Greek Chicken, Lemon & Egg Soup


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).
Nutrition Facts:
Approx nutrition info per serving:  1 1/2 cups
Calories             289
Fat                       15g
Effective carbs       4g
Protein                 33g
Serves 8

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