Description
This Healthy Greek Lemon Chicken Soup, also known as Keto Avgolemono, is a comforting and nutritious dish featuring tender chicken, cauliflower rice, and a tangy lemon-egg sauce. It’s a low-carb, keto-friendly take on the traditional Greek avgolemono soup, perfect for a light yet satisfying meal prepared with wholesome ingredients.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion (diced small, 60g)
- 1 carrot (diced small, 1/2 cup, 60g)
- 2 celery ribs (diced small, 1/2 cup, 60g)
- 2 garlic cloves (minced)
- 2 bay leaves
- 3 cups cooked and shredded chicken (14 oz, 400g) or 3-4 raw small skinless chicken breasts
- 4 cups chicken broth (960ml)
- 2 cups cauliflower rice (300g, preferably frozen)
- 2 large eggs (room temperature)
- 4 tbsp fresh lemon juice (about 1 lemon, or more to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Fresh dill and parsley (finely chopped)
- Lemon slices
- Optional: splash of olive oil or knob of butter for garnish
Instructions
- Sauté vegetables: In a large soup pan, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to release aromas.
- Add broth and chicken: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil. Add the shredded cooked chicken or raw chicken breasts. If using raw chicken, simmer on low heat for 15 minutes until cooked through; then remove the fillets, shred with forks, and return shredded chicken to the soup.
- Add cauliflower rice: Stir in the cauliflower rice and let the soup simmer for an additional 3 minutes until the cauliflower is tender.
- Prepare the lemon egg sauce: In a medium bowl, whisk together the lemon juice and room temperature eggs using a balloon whisk or electric mixer. Slowly temper the egg mixture by gradually whisking in 1-2 ladles of the hot soup broth to warm it and prevent curdling.
- Finish the soup: Slowly pour the tempered egg-lemon mixture back into the soup, stirring continuously. Let the soup simmer gently for 3 more minutes, stirring often, until it thickens slightly. Do not allow the soup to boil to avoid curdling.
- Season and serve: Season the soup with salt and black pepper to taste. Add more lemon juice if desired. Garnish with freshly chopped dill and parsley, lemon slices, and optionally a splash of olive oil or a knob of butter for extra richness. Serve hot.
Notes
- Using room temperature eggs is key to preventing curdling when adding them to hot broth.
- Tempering the eggs with hot broth before adding to the soup is crucial for a smooth texture.
- If you prefer, you can cook raw chicken breasts directly in the soup and shred them afterward.
- Cauliflower rice keeps the soup keto-friendly and adds texture without carb overload.
- Adjust lemon juice to your taste preference – this soup is meant to have a bright, tangy flavor.
- Fresh herbs like dill and parsley enhance the classic Greek flavors.
