posted by Kalyn Denny on March 27, 2020
Greek Egg-Lemon Chicken Soup is historically made with rice, however it was equally scrumptious with cauliflower rice for a low-carb model!
PIN Greek Egg-Lemon Chicken Soup to attempt it later!
This Greek Egg-Lemon Chicken Soup with Rice or Cauliflower Rice is a enjoyable twist on Greek Avgolemono Soup, which is a type of dishes I’ve been passionately in love with ever because the first time I attempted it! And I feel I first had Egg Lemon Chicken Soup in school, in order that’s a very long time I’ve been loving this rooster and rice soup that’s thickened with eggs and lemon. I’m guessing I first tasted the soup at The Other Place, a Greek-American restaurant in Salt Lake City, and I nonetheless like their model of this basic Greek dish.
I first made this soup for the weblog in 2006 (!) and that model was tailored from The Frugal Gourmet Cooks Three Ancient Cuisines (affiliate hyperlink), a really previous cookbook with plenty of good concepts. I make the soup with leftover rotisserie rooster and rooster inventory from the freezer, and I had these issues readily available when the thought struck me to attempt making a low-carb model of this favourite soup by changing the rice with cauliflower rice!
I’ve to be sincere and say that if I used to be severely in want of consolation meals, I’d in all probability make this soup much less typically and use the low-glycemic Uncle Ben’s Converted Rice (affiliate hyperlink) that so many Greek cooks use within the U.S. But for a scrumptious low-carb soup, the Egg-Lemon Greek Chicken Soup with Cauliflower Rice was actually good. And personally I feel this can be a fairly wholesome soup regardless of whether or not you employ rice or cauliflower rice, and I’m that includes it for this week’s Friday Favorites publish to see if I can entice you to make it; get pleasure from!
What is Avgolemono Sauce?
What makes this soup particular is the Avgolemono Sauce that you simply combine into the soup to thicken it, a combination of crushed eggs, and contemporary lemon juice and zest that’s combined with among the sizzling soup after which gently stirred again into the remainder of the soup. The egg-lemon sauce that thickens the soup is likely one of the basic sauces in Greek delicacies! Avgolemono Sauce isn’t actually that troublesome to make, however you have to be cautious to not let the soup boil after it’s been added or it’s going to curdle the soup.
How to Make Greek Egg-Lemon Chicken Soup with Rice or Cauliflower Rice:
(Scroll down for full recipe together with dietary data.)
- If you don’t have leftover cooked rooster you’ll have to cook dinner 3-Four rooster thighs or 2 rooster breasts in some rooster inventory, however I had rotisserie rooster that I simply minimize as much as make 2 cups diced rooster. Use a bit extra rooster in the event you choose a thicker soup.
- Heat olive oil in a big soup pot and saute the onion the onion till it’s barely beginning to brown.
- Then add dried parsley, and dried thyme and cook dinner a couple of minutes extra.
- Add do-it-yourself rooster inventory (or canned rooster brother) and simmer for 10-15 minutes.
- If you’re going to make use of cauliflower rice, buzz chopped cauliflower within the meals processor till you will have about 1 1/2 cups chopped cauliflower, or use frozen cauliflower rice if you wish to make it straightforward.
- For rice, measure 1/2 cup rice, ideally Uncle Ben’s Converted Rice (affiliate hyperlink).
- Add the uncooked cauliflower (or rice) to the inventory combination and simmer till till it’s finished, about 20-25 minutes for rice or contemporary cauliflower rice, and barely much less for frozen cauliflower rice.
- Add the diced rooster to the soup and simmer over very low warmth for five minutes.
- Zest a lemon and measure out 1 teaspoon of lemon zest. Then squeeze that lemon and sufficient extra to get 1/Four cup fresh-squeezed lemon juice. (You may also use fresh-frozen lemon juice.)
- Beat eggs till they appear frothy, then whisk within the lemon zest and lemon juice.
- Remove one cup sizzling broth from the soup and whisk into the egg combination slightly at a time. Then stir the egg-lemon combination again into the soup and cook dinner over the bottom potential warmth till it thickens, however don’t boil.
- Some Greeks make this soup with simply rooster inventory, rice, and the Avgolemono sauce, however I all the time just like the items of rooster within the soup.
Yes, I REALLY Love Greek Chicken:
Easy Low-Carb Greek Chicken Bake
Marinate All Day Greek Lemon Chicken
Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal
Low-Carb Grilled Greek Chicken Packets
Instant Pot Low-Carb Greek Chicken Tacos
Instant Pot Low-Carb Cauliflower Rice Greek Chicken Bowls
Very Greek Grilled Chicken
- 6 cups rooster inventory (I exploit my do-it-yourself rooster inventory)
- 1 cup finely chopped onion
- 2 tsp. olive oil
- 2 tsp. dried parsley (or rather less)
- 1 tsp. dried thyme (or rather less)
- 1 1/2 cups frozen cauliflower rice (see notes)
- 2 cups diced leftover rooster (see notes)
- Three eggs
- 1/Four cup contemporary lemon juice (or extra in the event you prefer it actually lemony)
- 1 tsp. lemon zest (grated lemon rind)
- Heat the olive oil in a big heavy soup pot, add the onion and cook dinner over medium-high warmth till the onion is softened and beginning to brown.
- Add the dried parsley and dried thyme and cook dinner a minute or two extra.
- Add the 6 cups rooster inventory to the soup pot and simmer 10-15 minutes.
- Add the rice or uncooked cauliflower rice and simmer over medium-low warmth till rice is tender or cauliflower is absolutely cooked, about 20-25 minutes.
- Then stir within the diced leftover rooster.
- Turn warmth to lowest potential setting, and cook dinner about 5 minutes extra.
- Zest a lemon after which squeeze further lemons to get 1/Four cup contemporary lemon juice.
- Beat eggs with whisk till they’re beginning to get frothy; then whisk in lemon juice and lemon zest.
- Remove one cup of sizzling broth from the soup, let the broth cool barely.
- Then whisk 1/2 cup broth after which one other 1/2 cup into the egg combination, beating nicely between every addition.
- Whisk this combination into the massive pot of soup (make sure the temperature may be very low) and let the soup warmth gently.
- DO NOT BOIL after the egg-lemon combination has been added.
You can use contemporary cauliflower that is finely chopped within the meals processor to make cauliflower rice or frozen cauliflower rice for this recipe, or use Uncle Ben’s Converted Rice (not immediate) for the normal soup in the event you do not care about carbs. Use a bit extra rooster in the event you choose a thicker soup.
This soup can’t be frozen and have to be reheated fastidiously or the eggs will curdle the broth. It will hold within the fridge for a couple of days, however it’s greatest freshly made.
Nutritional data is for the soup with cauliflower rice.
Recipe tailored from The Frugal Gourmet Cooks Three Ancient Cuisines (affiliate hyperlink).
Amount Per Serving:
Calories: 261Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 143mgSodium: 420mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 21g
Nutrition data is robotically calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Uncle Ben’s Converted Rice is the lowest-glycemic kind of white rice, and in the event you use that for this Greek Egg-Lemon Chicken Soup it will be good for part 2 or Three of the unique South Beach Diet. Using cauliflower rice would make this a really low-carb soup, appropriate for any part of the South Beach Diet or some other kind of low-carb consuming plan.
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Historical Notes for this Recipe:
I first made this scrumptious Egg Lemon Chicken Soup for the weblog in 2006. Recipe was up to date with higher directions March, 2020.