Low-Carb Avgolemono Chicken Soup

Updated: Aug 6

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!

Ingredients:

  • 4 cups organic chicken bone broth

  • 2 cups riced cauliflower (from packet not frozen)

  • 2 large egg yolks

  • 1/4 cup + 2 TBSP fresh lemon juice

  • 1 organic cooked rotisserie chicken

  • 1/4 cup chopped fresh dill

Directions:

Pull the chicken meat off the bones and shred. In a large pan, add chicken bone broth, season with himalayan salt and pepper and bring to a simmer. Blend 1 cup of hot broth plus 1/2 cup cauliflower rice, egg yolks and lemon juice in a blender until smooth. Stir mixture into the broth and add chicken and 1 1/2 cups of cauliflower rice. Simmer for 10 minutes until thickened, stir in the dill and serve.




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