Keto Greek Lemon Chicken Soup
This Keto Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy and comforting soup with a rich citrus flavor, tender chicken, and filling cauliflower rice. It's a perfect low-carb alternative to the traditional Greek favorite, providing all the zest and tang without the carbs.
Servings 6 people
Calories 215kcal
Equipment
- Large pot
- Cutting board
- Cooking knife
- Whisk
- Measuring cups and spoons
- Bowl for whisking eggs
Ingredients
- 6 cups Chicken broth
- 1 pound Chicken breasts cooked and shredded
- 1 medium head Cauliflower riced
- 3 large Eggs
- 2 Lemons juiced
- 2 tablespoons Olive oil
- 3 cloves Garlic minced
- Salt to taste
- Black pepper to taste
- 2 tablespoons Fresh dill chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a simmer. Add the riced cauliflower and cook for about 10 minutes, or until it is tender.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- Temper the egg mixture by slowly ladling in a cup of the hot broth, whisking constantly to prevent the eggs from curdling.
- Slowly pour the tempered egg mixture back into the pot, stirring continuously. Keep the heat low to avoid curdling the eggs.
- Add the cooked, shredded chicken to the pot and season with salt and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh dill.
Notes
To ensure this recipe is keto-friendly, use homemade chicken broth or a low-carb brand.
You can substitute the cauliflower rice with chopped zucchini or shirataki rice for variety.
Adjust the lemon juice to your taste; some prefer a more pronounced lemon flavor, while others may want it subtler.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
Calories: 215kcal | Carbohydrates: 8g | Protein: 25g | Fat: 10g | Fiber: 3g | Net Carbs: 5g