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This Whole30 quick and easy, creamy, lemony, chicken soup is only 7 ingredients. It’s a one pot meal that’s a lifesaver for busy nights when you crave something indulgent and hearty but prefer a dish that’s light and healthy too.
With the cooler weather arriving, I have really been craving something warm and velvety. Being in week two of my first Whole30, not being able to run out and grab a container of one of my favorite soups, Avgolemono, posed a bit of a challenge.
Traditionally, this soup contains white rice which is a no-no under the Whole30 guidelines of no grains. Over the past year, I have had no problem with incorporating cauliflower, specifically in the riced form, into our meals so this substitution was the quick and easy solution to my woes.
I am all about using healthily prepared store bought ingredients and this is how this recipe comes together so easily. Being mindful of added ingredients I often use boxed chicken broth (preferably organic, free range), rotisserie chicken, and already riced cauliflower. However, if you are good on meal prep, roasting your own chicken and ricing your own cauliflower is simple enough.
Serve this soup with a simple salad of romaine lettuce, tomato, cucumber, pitted kalamata olives, and red onions topped with a vinaigrette of olive oil, red wine vinegar, oregano, salt and pepper.
I hope this Whole30 quick and easy, creamy, lemony chicken soup warms your healthy heart as it does mine. If so, please comment on the post and let me know how you liked it!
Avgolemono Soup
Ingredients
- 2 tbsp Olive Oil
- 1 Cup Sweet white onion, coarsely chopped
- 3 Cups Riced Cauliflower
- 4 Cups Shredded, Cooked Chicken Roasted or store bought rotisserie works great.
- 8 Cups Chicken Broth I prefer to use organic, free range broth or chicken bone broth.
- ½ Cup Lemon Juice About 3-4 Lemons, juiced. Can add more or less depending on personal taste.
- 3 Eggs
- Salt to taste Add as needed. Rotisserie chicken and chicken broth may already have enough salt content.
Instructions
- Whisk eggs in a medium sized bowl or 4 cup measuring cup. Set aside.
- Add olive oil to dutch oven or soup pot and warm on medium level heat
- Once olive oil is hot, add chopped onion and saute until soft and translucent.
- Add riced cauliflower to onions and saute for 2-3 minutes. You can add a dash of salt here if desired. Be mindful to watch the cauliflower so it does not brown. Lower heat if this starts happening. You want the cauliflower to remain white to emulate white rice.
- Add shredded chicken and heat through with riced cauliflower and onion mixture.
- Add chicken broth and bring to a boil
- While broth is coming to a boil, whisk the lemon juice into the eggs.
- When broth is boiling, temper the eggs SLOWLY with the broth one ladle at a time. Use at least 2 ladles worth of broth. You cannot go too slow, but of you go too fast you will end up with scrambled eggs. If this happens, just start over with the eggs and lemon juice. Mixture will be smooth with a light yellow color.
- Slowly whisk tempered eggs into the soup pot with the broth, chicken, and riced cauliflower. Stir to combine.
- Carefully taste the soup base to see if you need to add more lemon or salt.
- Enjoy!
