Keto Kosher Greek Creamy Lemon Chicken Soup (Avgolemono)

Probably the most well-known of Greek soups and effortlessly kosher Keto. This Keto kosher chicken soup recipe is a vibrant and comforting dish, bursting with lemony Mediterranean flavors. Celery, onion, garlic, and parsley are used for flavoring and are brought to a boil to create a broth, the chicken is poached in the broth until cooked through. The vegetables are then discarded, and the broth strained. ‘Avogolemono’ itself means egg-lemon, which is what forms the base of this soup. Eggs are whisked with lemon juice, and then a ladleful of hot broth is added to the egg mixture to acclimatize the egg. The lemon sauce is then slowly poured back into the broth and whisked until thickened over medium heat. The egg itself dissolves into the broth and helps thicken the base of this soup. Cauliflower rice and shredded chicken are added to the soup and ready for serving. This Keto kosher recipe serves 2 as a main meal or 4 as a starter.

What cut of chicken can I use?

Use whatever cut you like here as the chicken will be shredded. Skinless chicken breast, thighs (on or off the bone) are recommended as the meat shreds more easily.

What can I serve this with?

This recipe needs nothing more than a good grind of black pepper and a drizzle of good quality extra virgin olive oil. Serve with your favorite Keto bread like this 90-second Keto bread: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:5c1a2f40562847acada9e95acdb289d7

Can I adapt the recipe for different diets?

The classic version of this recipe is made with chicken, but it can also be made with white fish like bream, sea bass, or snapper for another variation and is suitable for those following a pescatarian diet.

How to store lemon chicken soup?

This recipe is best kept in the fridge in an airtight container for up to 5 days, or up to 3 months in the freezer. To reheat from frozen, simply allow to thaw, transfer to a saucepan and bring to a simmer over medium heat.

Net Carbs

4.2 g
Fiber

0.9 g
Total Carbs

5.1 g
Protein

16.9 g
Fats

8.1 g

161 cals

Quantity

Serving Size

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Chicken thigh, skin removed before cooking

2 medium
Cauliflower rice

1 cup
Tap water

5 cup
Onion (for flavoring only)

1 piece
Celery Stalks (for flavoring only)

2 piece
Fresh Parsley (for flavoring only)

0.5 cup
Garlic (for flavoring only)

2 Clove
Bouillon Cubes, Chicken

1 cube
Raw egg

4 large
Lemon juice

2 each - juice from one lemon
Arrowroot Powder/ Starch

2 tsp
Himalayan Pink Sea Salt

0.25 tsp
Black pepper, ground

0.25 tsp

Step 1

Roughly chop the onion, celery, garlic and wash the parsley. In a deep saucepan, add the water along with the stock cube, onion, celery, garlic, and parsley. Set over medium heat and bring to a boil.
Step 2

Carefully add the chicken to the broth. Keep on a steady simmer for 30 minutes until the chicken is poached and fully cooked through. Remove from the heat and take out the chicken and shred it. Set it aside, cover, and keep warm.
Step 3

Discard the onion, celery, garlic, and parsley and strain the broth through a sieve. Return the broth to the saucepan. Juice the lemons. Thoroughly whisk the lemon juice and eggs together in a medium bow or jug. While whisking, pour 2 ladlefuls of hot broth into the lemon egg mixture, one at a time to acclimatize the egg and prevent it from splitting/ curdling.
Step 4

Slowly pour the lemon egg mixture back into the main pot of broth and whisk together quickly. Add the arrowroot powder into a small bowl with 2 tablespoons of water or broth and stir to combine. Pour into the broth and set again over medium heat.
Step 5

Keep whisking until the sauce thickens, about 10-15 minutes. Add in the cauliflower rice and shredded chicken and stir through. Taste for salt. Ladle into bowls and serve with a drizzle of good quality extra virgin olive oil and a grind of black pepper.