Keto Lemon Chicken Soup

Keto Lemon Chicken Soup is a light, healthy, and comfort food. Keto lemon chicken soup is full of flavors and a classic Greek soup. It is perfect for winter and a stress-free spring meal. Each serving contains only 5 g of carbs (net). The classic version of this recipe is served with orzo, rice, chicken, and eggs. Cauliflower rice is used instead of orzo to get the keto version of this recipe. It just takes thirty to make. If you want to make it protein rich just add more chicken.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS

Course soup
Cuisine Mediterranean
Prep time ten minutes
Cook time twenty minutes
Servings four

EQUIPMENT

Saucepan
Whisk
Ladle

INGREDIENTS

One tablespoon of olive oil
Quarter cup chopped onion
Salt and pepper
Three and a half cups of chicken soup
One bay leaf
Three cups of chopped cooked chicken
Two cups of frozen cauliflower rice
Half a cup of lemon juice
One large egg

INGREDIENT NOTES:

LEMON JUICE

Always use the juice of lemons(fresh) but you may use the commercial version also.

COOKED CHICKEN

You can make this soup recipe with any cooked chicken, like rotisserie or chicken(grilled ). You can also broil the thigh and legs of chicken in the oven.

CHICKEN SOUP

You can make the chicken soup at home or use the store brought.

BAY LEAF

Boil the bay leaves in the soup for the flavor and remove them before serving them.

CAULIFLOWER RICE

The original recipe is served with orzo. But this keto recipe is served with cauliflower rice. You can also serve it with konjac rice or palm rice.

EGG

Add the egg in the lemon juice, whisk it, and pour it into the soup. It makes the soup thicker and makes it silky.

PANTRY STAPLES

Oil of olive, salt, and pepper

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS

Place a large saucepan on medium heat and pour the oil into the pan.
Put the onions in the oil when it gets hot and saute the onions until they receive a translucent appearance.
Pour the chicken soup and bay leaf into the saucepan and wait for a boil in the soup.
When it gets boiled add the cauliflower rice and cook it for ten minutes or until it gets tender.
In a vessel (medium) add the juice (lemon)
and eggs and mix them with the whisk.
Pour about one cup of hot chicken broth into the lemon and egg mixture and gently whisk the mixture and soup to combine them.
Pour the mixture containing lemon and chicken into the soup and whisk it gently.
Pull the leaf(bay) out of the soup and discard it.
Sprinkle more seasoning if required.
Pour into bowls for serving and garnish it with slices (lemon), onions (green), and parsley.

TIPS

Include egg slowly to the soup and whisked properly. It is meant to thicken the soup, not to cuddle it. So do not add it to the egg drop soup.
You will be able to add the chicken to the soup by making small pieces just before adding cauliflower rice and cooking it for five minutes.

STORAGE INFORMATION:

FRIDGE:

You may store Keto lemon chicken soup in a sealed container for approximately five days.

REHEATING:

Reheat the soup carefully in the microwave or in a saucepan to avoid curdling of eggs.

FAQs:

What do you mean by avgolemono in Greek?

Avgolemono means egg and lemon in the Greek language. Avgolemono soup means soup made with lemon and eggs.

Is this a low-carb and keto-friendly soup?

You may serve the traditional avgolemono soup with rice & orzo which is not low in content of carb. The keto version of avgolemono soup is made with cauliflower rice which makes this soup low in carbs and also makes it keto friendly with just 6.7g of carbs 1.4g of fiber and 5.3 g of net carbs.