#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
2 h 0 min
ready time
2 h 15 min
Best Paleo Greek Chicken Avgolemono Soup
Our Best Paleo Greek Chicken Avgolemono Soup is tart and savory at the same time. First, chicken thighs are simmered in water to make a delicious broth. Then diced carrots, celery, and onions are sauteed in plenty of olive oil. The tender chicken thighs are added back to the broth with the vegetables. The dish is seasoned with a mixture of fresh eggs and lemon juice tempered into the soup. The soup traditionally has rice, but since this is a Paleo recipe, we have used cauliflower rice instead, which has a nice texture. The final soup is sprinkled with parsley to give it an herbaceous note and fresh color. This dish is perfectly Paleo. The recipe makes a filling portion that is low in carbs.
How can I make this soup more filling?
You will have to log the ingredient as a separate entry, but feel free to add a nice drizzle of olive oil on top of the soup for more fat and flavor. The olive oil also helps to round out the lemon juice in the soup for a full-bodied taste.
What is tempering?
Tempering is the process of bringing a mixture up to temperature. So for this recipe, the hot soup is slowly ladled and whisked into the egg/lemon juice mixture, so the eggs are gently warmed up to temperature before being added to the hot soup. Doing so will prevent the eggs from curdling.
To make the ultimate pairing, serve this with other Paleo recipes like our Paleo Chocolate Mug Cake for an extra special treat:
https://www.carbmanager.com/recipe-detail/ug:5a14d62d-2304-9d26-f616-b383b87ac8e7/paleo-chocolate-mug-cake
Net Carbs
5.3 g
Fiber
2.1 g
Total Carbs
7.7 g
Protein
25.2 g
Fats
10.8 g
223 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
2 qt
Chicken Dark Meat Thigh Only Enhanced Raw
1.5 lb
Extra virgin olive oil
2 tbsp
Carrots
1 cup, diced
Celery
1 cup, diced
Onion, white, yellow or red, raw
0.5 cup, chopped
Garlic
3 clove
Salt, sea salt
1 tsp
Black pepper
0.25 tsp
Bay Leaf
2 leaf
Cauliflower rice
2 cup
Lemon juice
0.5 cup
Raw egg
2 large
Parsley
1 tbsp, chopped
Recipe Steps
steps 4
2 h 15 min
Step 1
Bring two quarts of water to a boil. Then add the chicken thighs. Allow the mixture to boil again, then turn it down to a simmer. Simmer the chicken thighs for about 1 hour until tender. Remove the chicken thighs and the broth created from them to a bowl. Shred the chicken into larger pieces.Step 2
Next, add the olive oil to the stockpot over medium-high heat. Wait until the oil is hot. Then add the diced carrots, diced celery, and diced onions. Saute the mixture, occasionally stirring, for 1-2 minutes until the onions are translucent. Season this mixture with 1 tsp of salt and 1/4 teaspoon of black pepper.Step 3
Add the broth and chicken thighs back to the pot. Add three whole cloves of garlic and two bay leaves. Allow the mixture to cook for 10-15 minutes. Then add the cauliflower rice and give the soup a good stir.Step 4
In a medium-sized mixing bowl, combine the lemon juice and eggs with a whisk. Take one ladle of hot broth and slowly add it to the lemon juice mixture, whisking constantly. Repeat the process with one more ladle of hot broth. Now the lemon mixture is tempered. Add the lemon juice mixture to the hot soup and constantly whisk until incorporated. Do not let the soup come to a boil from here on out. Cook the soup on low heat for 3-4 minutes until the egg is cooked through. Serve the soup immediately, adding chopped parsley on top before serving.
