Easy Lemon Chicken Soup - Keto Avgolemono 🍋
A comforting and easy-to-make lemon chicken soup, perfect for those following a keto lifestyle. Inspired by traditional Avgolemono, this healthy and flavorful dish is ready in just 30 minutes.
Equipment
- Large saucepan
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- Salt and pepper to taste
- 3 1/2 cups chicken broth
- 1 bay leaf
- 3 cups cooked chicken chopped
- 2 cups frozen cauliflower rice
- 1/2 cup fresh lemon juice
- 1 large egg
Instructions
- Start by heating 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion, along with a pinch of salt and pepper, and sauté until they become soft and see-through.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle simmer, then stir in the cooked, chopped chicken and frozen cauliflower rice. Let it simmer for about 10 minutes, or until the cauliflower rice is nicely tender.
- In a separate medium bowl, whisk together the fresh lemon juice and the egg until well combined. Carefully scoop about 1 cup of the hot broth from the simmering soup and slowly whisk it into the lemon-egg mixture. This helps to temper the egg. Now, gently pour this tempered lemon-egg mixture back into the saucepan with the soup, whisking continuously.
- Remove and discard the bay leaf. Taste the soup and add more salt or pepper if needed. Serve your delicious soup warm, garnished with fresh lemon slices and a sprinkle of chopped parsley or green onions for extra flavor.
Notes
Nutrition per serving: Calories: 230kcal, Total Carbs: 6.7g, Net Carbs: 5.3g, Fats: 6.5g, Protein: 33.9g.
