Greek-Inspired Chicken Soup with Lemon

I have always wanted to make the traditional Greek soup, Avgolemono. After receiving a sample of FullGreen riced cauliflower, I knew this would be a great recipe to experiment with! This is my take - a healthier low-carb version of the traditional soup. If you love the aromatic and tangy flavor of lemon, this soup is for you!

Makes enough for 2 people.

Prep Time: 10 minutes

Total Cook Time: 30 minutes

Ingredients:

For the Soup

• 2 Tbsp olive oil

• 1 c sweet onion, diced

• 1/2 c carrots, diced

• zest of 1 lg lemon

• juice of 1 lg lemon (about 3 Tbsp)

• 3 cloves fresh garlic, minced

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 eggs, beaten

• 2 chicken breasts,

• 4 c chicken broth (use homemade or a very flavorful store-bought)

• 1.5 c riced cauliflower (I used fullgreen, a shelf-stable packet of riced cauliflower. You can find it here.)

• fresh dill (optional garnish)

For the Croutons (optional garnish)

• Loaf of rustic bread, torn into 1 inch pieces (until you have about 1 cup of bread)

• 2 Tbsp olive oil

• kosher salt

Instructions:

1. Heat a medium to large pot to medium-high heat and add oil. Once hot, add onions and carrots. Saute until softened, about 4 minutes. *see note

2. Add garlic and spices to the pot and stir for about 30 seconds, then pour in broth.

3. Place chicken breasts into pot, making sure they are nestled in the broth. Bring to a boil, adjusting heat if necessary. Cover pot and turn heat down to medium-low. Allow chicken to cook for 20 minutes.

4. In a separate small skillet, add torn bread and about 1 tablespoon of olive oil over medium-high heat, tossing frequently, until crispy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. 

5. Uncover the soup pot and remove the chicken. Set aside to rest before shredding.

6. In a separate bowl, beat eggs, lemon zest, and lemon juice until well combined. Scoop 1.5 - 2 cups of the broth from you pot and slowly add it into your egg mixture, about 2 Tbsp at a time. Whisk again before adding more broth to the egg mixture. This will temper the eggs and allow them to incorporate into the broth without scrambling.

7. Pour egg/lemon/broth mixture and cauliflower rice into the pot and stir. Allow this to cook at Medium-Low for a few minutes.

8. Meanwhile, shred the chicken and place it back into the soup.

9. Serve topped with fresh dill and homemade croutons. Enjoy!

   *note: Use a pot that is large enough to hold about 4-5 cups of liquid. If the pot is too big, additional chicken broth will need to be added to cover the chicken during the cooking process.

   Did you make this? Tag your pictures with @forlemonsake!