Greek egg and lemon soup with chicken

Greek egg and lemon soup with chicken

Want creamy without the cream? Go Greek with avgolemono – a light, silky soup. Easier to make than it is to spell. With chicken, cauliflower, eggs and butter it's another keto one-pot wonder!

Greek egg and lemon soup with chicken

Want creamy without the cream? Go Greek with avgolemono – a light, silky soup. Easier to make than it is to spell. With chicken, cauliflower, eggs and butter it's another keto one-pot wonder!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g boneless chicken thighs
  • 4 cups 1 liter water
  • 2 2 chicken bouillon cubechicken bouillon cubes
  • 1 1 bay leafbay leaves
  • ¾ lb 325 g cauliflower
  • 13 lb 150 g butter
  • 4 4 eggeggs
  • 1 1 lemon, juice and zest
  • 2 tbsp 2 tbsp fresh thyme or fresh parsley
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Place the thinly sliced chicken thighs in a saucepan, add cold water and bring to a boil. Add bouillon cubes and bay leaf.
  2. Reduce the heat to medium and let simmer for at least 10 minutes or until the chicken is cooked through. Remove the meat and bay leaf. Keep the broth warm.
  3. Grate cauliflower roughly (until it resembles rice) and add to the saucepan. Increase heat, add butter and boil for a few minutes.
  4. Beat eggs and lemon juice in a bowl. Season with salt and pepper to taste.
  5. Reduce the heat and add the eggs, stirring continuously. Let simmer for a few minutes until the soup thickens slightly, but don't boil — it might curdle.
  6. Return the chicken to the soup. Serve with lemon zest and finely chopped parsley or thyme.

Tip!

This soup can be reheated over medium heat until simmering. But again, be careful not to let boil. It would still taste delicious, but you want to avoid that curdled look. For a shortcut, try pre-cooked or leftover chicken or turkey. Just skip the first two steps and warm up the poultry in the broth in step 6.

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4 Comments

  1. Jenelle
    The flavor was good, if not particularly strong, but it didn't resemble the picture at all. Perhaps the recipe is missing a step? Blending with an immersion blender before adding the chicken back in would make for a much smoother broth. It was also not particularly lemony, more like a bland chicken soup. Overall not bad, but not a huge favorite.
  2. Angel
    This was a miss for me. Don't know what it was about it, but I just didn't like the taste and couldn't stomach the thought of having this again for lunch.
  3. VickyT
    The original greek chicken soup avgolemono is different and tastier. Still keto, though. Instead of rice or pastina, I would use grated cauliflower. I also whisk the eggs with lemon until frothy and add a few tablespoons of the chicken broth. It turns out very creamy and delicious.
  4. Terri Allen
    Huge fat hit at 54g agree taste was underwhelming. Mine blended well in the Thermomix. Will look elsewhere. Yes another recipe had cauli rice

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