Introduction:
Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek soup known for its creamy texture and bright, citrusy flavor. This keto-friendly version replaces traditional rice with cauliflower rice to keep the carb count low while still delivering all the comforting goodness of the classic recipe.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken breast, shredded or diced
- 1 cup cauliflower rice
- 2 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add cooked chicken breast and cauliflower rice to the pot. Cook for another 5-7 minutes, until the cauliflower rice is tender.
- In a mixing bowl, whisk together eggs and lemon juice until well combined.
- Gradually ladle about 1 cup of hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
- Slowly pour the egg mixture back into the pot, stirring continuously to prevent curdling.
- Continue to cook the soup for another 2-3 minutes, until slightly thickened.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Info:
- Serving size: 1 cup
- Calories: 180
- Total Fat: 10g
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Net Carbs: 4g
- Protein: 17g
Enjoy this creamy and tangy Lemon Chicken Soup as a satisfying keto-friendly meal option!