{"id":181997,"title":"Keto Avgolemono, Greek Egg and Lemon Soup Without Rice","modified":"2026-10-03T09:02:53+02:00","plain":"A keto avgolemono: a Greek chicken, egg and lemon soup, without rice or orzo, thickened with cream and roasted garlic.\n\n\n\nA bowl of pale, velvety soup, served piping hot, brings together the bright aroma of lemon, the depth of slowly simmered chicken and the sweetness of roasted garlic. In this keto version of avgolemono, rice and orzo give way to a creamy base, lightened with whipped egg whites. Chives and parsley add a fresh note. Allow about 1 hour 15 minutes in total: the chicken simmers for nearly an hour and the garlic roasts for about 40 minutes, and the two can overlap. This recipe is part of my keto soups and salads.\n\n\n\nWhat is avgolemono?\n\n\n\nThe word avgolemono combines avgo, meaning egg, and lemono, meaning lemon: this thickening mixture gives the soup its smooth texture and clean acidity. In the classic version, chicken broth is combined with rice or orzo, which thicken it. Here, the keto adaptation leaves out these starches: cream provides body, roasted garlic, squeezed from its skin and then blended, adds a deep sweetness, and whipped egg whites bring lightness.\n\n\n\nThe yolks, beaten with lemon juice, are folded into the whites, then the mixture is gradually warmed with a little hot broth before being added to the pot, for a smooth finish. The result is more fluid than a soup thickened with rice, and the shredded chicken adds texture to every spoonful.\n\n\n\nAlso try: Keto mushroom tom kha.\n\n\n\nOrigins of the dish\n\n\n\nAvgolemono is a Greek classic, built on the balance between broth, egg and lemon: chicken brings depth, egg adds richness, and lemon lightens it with a clear acidity. Its consistency varies depending on the addition of rice or orzo, the amount of lemon and the desired texture. This version suits a ketogenic diet while preserving the trio of egg, lemon and broth, in a creamy, fragrant interpretation to serve straight away.\n\n\n\nThe main ingredients\n\n\n\nThe base relies on 3 chicken thighs and 3 drumsticks, preferably organic and free-range: these cuts hold up well to simmering, produce a flavorful broth and shred into tender strands, with the skin removed before cooking for a clear broth. The chicken simmers in 1 liter of water with red onion, celery and bay leaf: the onion adds sweetness and is then removed; the celery brings vegetal notes and, when returned to the strained base and blended, a little body; the bay leaf adds a subtle note.\n\n\n\nAlong the same lines: Mushroom soup with mascarpone.\n\n\n\nThe head of garlic is essential: drizzled with olive oil, wrapped in foil and roasted at 200 \u00b0C, it loses its raw bite and becomes mellow and sweet, with the soft cloves easily squeezed from their skins. The 4 eggs form the thickening mixture, the whites whipped into a firm but supple foam, and the yolks beaten with the juice of one lemon, which provides acidity. The 200 ml of cream, either dairy or unsweetened plant-based, give the soup its velvety texture; chives, parsley, pepper and a pinch of salt add flavor and color.\n\n\n\nTechnique and serving\n\n\n\nKeep the cooking gentle: the chicken simmers with the onion, celery, bay leaf and broth for nearly an hour, with just a few occasional bubbles to keep the broth clear. The strained base is combined with the reserved celery and roasted garlic pulp, then blended; the cream is stirred in over low heat, without boiling, keeping the base just above serving temperature before adding the eggs. To prevent curdling, warm the eggs gradually: add a little hot broth to the whipped whites mixed with the yolks and lemon, whisking as you go, once or twice, before stirring the mixture into the pot.\n\n\n\nAnother recipe in the same spirit: Greek salad.\n\n\n\nThe whites should form a firm, supple foam without becoming dry; after adding the eggs, stir gently with a spoon, then return the shredded chicken to the pot. Taste before adding salt or pepper, as the broth may already be seasoned. Serve the soup immediately, sprinkled with chives and parsley. It serves 6, with 4 g of net carbs per portion. It keeps for up to 2 days in the refrigerator, preferably without reheating to preserve its texture; a cucumber and feta salad adds crunch.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tKeto Avgolemono (Without Rice)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 chicken thighs (organic, free-range)3 chicken drumsticks (organic, free-range)1 liter water1 red onion1-2 stalks celery3 leaves bay1 liter broth1 head garlic4 eggs1 lemon200 ml cream (dairy or plant-based)chives (fresh)parsley (fresh)A pinch black pepperA pinch salt (Celtic sea)\t\n\t\n\t\tBrothBring a pot of water to a boil. Remove the skin from the chicken.Add the chicken, the onion and celery cut into large pieces, the bay leaves and the bouillon powder. Reduce the heat and simmer gently for just under an hour. An occasional small bubble is enough.GarlicPreheat the oven to 200 degrees.Cut the tops off all the cloves in a head of garlic. Leave the rest of the cloves intact and attached to the head. Remove the outer papery skins from the head. Leave the skins around the cloves. Drizzle a little mild olive oil over the top and wrap in aluminum foil.Place in the oven for about 40 minutes. Then leave to cool in the aluminum foil.Soup BaseRemove the chicken from the broth. Strain the rest. Return the celery to the broth. Discard the onion and bay leaves. Add the roasted garlic by simply squeezing out the whole head. Blend.Shred the chicken into small pieces. Set aside for now.Add the cream to the broth and return to low heat. The aim is simply to keep the soup warm, slightly above serving temperature. Do not bring it back to a boil. The eggs will be added shortly, and the soup must not be too hot at that point.EggsSeparate the egg whites from the yolks. Add the lemon juice to the yolks and beat.Beat the egg whites. They do not need to be as stiff as for meringues; there is no need for them to form defined peaks. Once they form a firm but still soft foam and have roughly doubled\/tripled in volume, they are ready.Add the yolks and lemon juice to the whites while whisking. Add a little hot broth. Whisk again. Repeat once or twice more. This allows the eggs to 'get used to' the temperature of the broth so they can be added to the pot without any problems.Then pour the egg mixture into the pot of broth and stir gently with a spoon.Add the chicken.Finish with the chives and parsley. Add a little salt and pepper if desired, though in my opinion, they are not necessarily needed here.\t\n\t\n\t\tIt is best not to reheat the soup. Store in the refrigerator for no more than 2 days.\nTips and tricks for beating egg whites:\nWhen preparing your ingredients and equipment, it is important that the egg whites do not come into contact with any fat or egg yolk.\nTo make sure of this, clean a large bowl and a small bowl (preferably neither made of plastic). Make sure both are completely free of grease. If in doubt, wipe both with lemon juice, rinse with hot water and dry with paper towels. Do the same with the whisk\/beaters if needed.\nPutting everything in the refrigerator briefly often gives better results too. This is not strictly necessary.\nThe first bowl should be large enough to beat the egg whites in. Use the second, smaller bowl to separate the whites from the yolks. The most practical approach is to separate each white over this small bowl; if all goes well, pour it into the large bowl, one egg at a time. If something goes wrong, for example if yolk or pieces of shell fall in, you only have 1 egg white to discard. If you put everything straight into the large bowl, chances are it will be the very last egg that goes wrong\u2026\nPut the egg yolks in a third small bowl, which does not need to be grease-free.\nEquipment: oven at 200 degrees, soup pot, immersion blender and electric mixer, sieve or colander, assorted containers and small bowls.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181997"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181997\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178871"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}