My brother just sent me a great low-carb Avgolemono Soup recipe.Thought I'd share.

It is from this blog

chicken stock

• 1 cup of cooked chicken, cubed or shredded

• 1 cup of leftover roasted vegetables such as turnips, parsnips, celery, onions (you could use raw as well - just increase cooking time in broth)

• salt

• 1 fresh egg

• 1/2 lemon, juiced

• pepper

Heat stock in medium pot. Add chicken and vegetables. Heat until gently boiling. Add salt to taste. In separate small bowl, beat egg and lemon juice until fluffy. Ladle in about 1 cup of the hot broth, whisking constantly to prevent curdling. This tempers the egg, so it doesn't scramble. Turn off the heat under the soup pot and slowly whisk the egg/lemon/broth mixture into the soup. It should turn the broth a lovely creamy yellow and slightly thicken it. Ladle into a bowl and sprinkle with pepper.

that sounds like some pretty awesome chicken soup!

I am Greek and this is a Greek soup all my relatives make. I have been too lazy to make it, but your recipe makes it sound so much easier. I am going to attempt to make it. I have always been afraid because my mother told me so many times how easy it is to curdle it.