Healthy Greek Lemon Chicken Soup (Keto Avgolemono)
My Greek lemon chicken soup is a fragrant and vibrant soup that's ready in just 30 minutes. It's a healthy low carb take on the classic Avgolemono soup. Egg and lemon make this high protein soup rich and creamy without the need for any dairy cream!
Servings: 4
Calories: 287kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced small (60g)
- 1 carrot diced small, ½ cup (60g)
- 2 celery ribs diced small, ½ cup (60g)
- 2 garlic cloves minced
- 2 bay leaves
- 3 cups cooked and shredded chicken 14 oz, 400g, or use 3-4 raw small chicken breasts, skinless
- 4 cups chicken broth 960ml
- 2 cups cauliflower rice 300g, I used frozen
- 2 eggs large, room temperature
- 4 tablespoon fresh lemon juice about 1 lemon, or more, to taste
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
To Serve
- fresh dill and parsley finely chopped
- lemon slices
Instructions
- Sautè vegetables: In a large soup pan, heat olive oil on a medium heat. Saute the onion, carrots and celery for 5 minutes. Add the garlic, for 1 minute.
- Add broth and chicken: Add the chicken broth and bay leaves and bring to the boil. Add the shredded chicken or the raw fillets and simmer on low heat for 15 minutes. (If you cooked the chicken from scratch, remove the fillets now and shred them with 2 forks. Then, add them back to the soup.)
- Add cauliflower rice: Add the cauliflower rice for a further 3 minutes.
- Prepare the lemon egg sauce: In a medium bowl, whisk together the lemon juice and room temperature eggs. Use a balloon whisk or, even better, an electric mixer. While whisking, slowly add 1-2 ladles of the soup broth into the bowl. This tempers and warms up the eggs so they don't curdle.
- Finish the soup: Slowly, pour the egg mixture to the chicken soup, stirring continuously. Let the soup simmer for a further 3 minutes or until it thickens slightly. Stir regularly and don't let it boil.
- Season and serve: Season with salt and pepper to taste and add more lemon juice if desired. Garnish with fresh dill and parsley, lemon slices and a splash of olive oil or knob of butter.
Notes
6.1g net carbs. Makes 4 servings at 1.5 cups (360ml) each.
Use 3 eggs for an extra thick and creamy soup.
Store in the fridge for up to 2 days or freeze for up to 3 months.
Reheat the soup slowly so that it does not separate or the egg curdles.
Nutrition
Serving: 360g | Calories: 287kcal | Total Carbohydrates: 8.6g | Protein: 32.4g | Fat: 13.5g | Saturated Fat: 4.3g | Fiber: 2.6g | Sugar: 3.9g
