This soup is a powerhouse: comforting like traditional chicken soup, bright like Greek avgolemono, and lightly spiced with Mexican flavor. Thanks to shredded chicken, eggs, broth, lemon, and herbs—without pasta, rice, or beans—it’s low-carb but full of body and flavor.

Creamy without cream, thick without starch, satisfying without carbs… and perfect for weight-loss or healthy eating.

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🧾 Ingredients

(Makes 6 servings, each under 6 net carbs)

Base

• 2 tbsp olive oil

• 1 medium onion, diced

• 2–3 carrots, diced (optional – adds minimal carbs)

• 2 ribs celery, diced

• 4 cloves garlic, minced

Broth & Protein

• 6 cups chicken broth

• 2 cups shredded cooked chicken (rotisserie works!)

Egg-Lemon Thickener (Avgolemono Style)

• 2 large eggs

• 2 egg yolks

• Juice of 2 lemons

• Zest of 1 lemon

Seasonings (Greek–Mexican Fusion)

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp turmeric (optional for color)

• Salt & pepper to taste

• ½ tsp chili flakes OR a dash of hot sauce (optional)

• 1 tsp fresh dill (or ½ tsp dried)

• 1 bay leaf

Optional Low-Carb Additions

• 1 small zucchini, diced

• 1 cup riced cauliflower (makes the soup feel “full” without carbs)

• Fresh cilantro for garnish

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👩‍🍳 Instructions

1️⃣ Sauté the vegetables

1. Heat olive oil in a large pot over medium heat.

2. Add onion, celery, and optional carrots; sauté 5 minutes until soft.

3. Add garlic and cook 1 minute until fragrant.

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2️⃣ Add broth and chicken

1. Pour in the chicken broth.

2. Add shredded chicken, bay leaf, cumin, oregano, turmeric, salt, and pepper.

3. Bring to a gentle simmer for 10 minutes.

4. Add zucchini or cauliflower now if using.

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3️⃣ Make the Avgolemono Egg-Lemon Mixture

1. In a bowl, whisk eggs + egg yolks until smooth.

2. Slowly whisk in lemon juice and zest.

3. Temper the eggs:

   • Ladle a cup of the hot broth into the egg mixture slowly, whisking constantly.

4. Repeat with another ladle of broth.
   (This prevents scrambling.)

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4️⃣ Finish the soup

1. Turn heat to low (do not boil).

2. Slowly stir in the egg-lemon mixture.

3. Keep stirring until the soup becomes silky and slightly thickens.

4. Add fresh dill and optional chili flakes or hot sauce.

5. Remove bay leaf and adjust salt, pepper, and lemon to taste.

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🌟 Tips for Success

• Never boil after adding eggs — it will curdle.

• Want thicker soup? Add 1 extra egg yolk OR extra cauliflower rice.

• For weight-loss: pair with a high-protein meal plan; soup is great as lunch or dinner.

• This reheats beautifully on low heat.

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🍽️ Nutrition Estimate (per serving)

• Calories: ~160–210

• Net Carbs: < 6

• Protein: ~18–24g

• Fat: ~10–14g

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❓ Related Questions

1. Can I make it dairy-free?

Yes—this recipe already contains no dairy. The creaminess is from eggs.

2. Can I freeze this soup?

Yes, but freeze before adding the egg-lemon mixture.
The egg mixture can separate if frozen.

3. Can I add orzo, rice, or pasta?

Yes! If you are not low-carb, you can add cooked orzo or rice at the end.

4. Can I use chicken thighs instead of chicken breast?

Absolutely—thighs make the soup even richer.

5. What gives it the “Mexican flavor”?

The subtle combination of cumin, chili flakes, and cilantro gives it that twist.

6. Is this soup good for weight loss?

Yes! It’s:

• High protein

• Low carb

• Satiating

• Low calorie

• Full of nutrients

Perfect for meal prep.