Avgolemono ("egg-lemon"), is the name of this lemony delicious Greek chicken soup! Traditionally, rice or orzo pasta is used in this soup, but in this recipe we cut down the carbs and eliminate the gluten to make it extra gut-friendly and light! This soup is also high in protein, paleo, gluten-free and dairy-free. As always, there is no compromise in flavor here! This soup is the ultimate comfort food, yet it is not calorie-dense. If you love lemon or you are looking for a healthy twist to traditional chicken soup, this is the recipe for you!
2 TBSP avocado oil
1 yellow onion, diced
3 cloves garlic, diced
1 cup carrots, diced
2 cups riced cauliflower (you can purchase organic riced cauliflower from Whole Foods)
6 cups organic low-sodium chicken broth or bone broth
2 lbs shredded chicken made with greek seasoning (or cooked rotisserie chicken pieces)
1 tsp dried dill
2 TBSP fresh parsley
Himalayan salt, to taste
Black pepper, to taste
3 egg yolks
1/2 cup fresh squeezed lemon juice
Zest of 1 lemon
1-2 cups of kale
Make shredded chicken in the instant pot or use previously cooked chicken or a rotisserie chicken to save time.
In a large pot, heat avocado oil on medium heat. Saute diced onions and garlic for 3 minutes. Add cauliflower rice and carrots, and saute for 5 minutes.
Stir in the chicken broth, dill, salt, pepper, and 1 TBSP of fresh parsley. Simmer for 10 minutes.
Whisk egg yolks in a small bowl and slowly add in 1 cup of hot broth from the pot. Add this mixture to the soup. (If you are avoiding eggs, substitute 1 TBSP arrowroot powder whisked into the broth to thicken the soup.)
Add lemon juice and chicken to the soup (add more chicken if you like a higher protein meal and less if you like more broth). Simmer the soup for another 10 minutes.
Add in the kale and lemon zest and cook for 2 more minutes until the kale is wilted.
Divide into bowls and top with additional fresh parsley.