Avgolemono Soup
Whole30 Quick and Easy Creamy, Lemony, Chicken Soup popular in Mediterranean Cooking. Dairy Free. Grain Free. Contains Eggs.
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!
Notes
You can use fresh or frozen riced cauliflower, just be mindful of the granule size. Smaller is better for this recipe. If making your own, remove stems before pulsing in food processor. This helps keep large, dense chunks out that don't cook evenly with the riced florets.