The official start of spring may only be a few weeks away, but it's still comfort food season for a little while yet. Just because the calendar marks the vernal equinox doesn't mean all that dreary cold and snow instantly disappears.
And yet, like people all over the Northern Hemisphere, you find yourself impatient for lighter, fresher foods and spring flavors. With the brightness of lemon in a warm broth, this low-carb lemon chicken soup is the perfect compromise.
Traditional Avgolemono soup takes orzo or rice, but cauliflower "rice" makes a great low-carb, paleo-friendly replacement. It's light and comforting at the same time, and it takes less than 30 minutes to pull together. A ray of warm spring sunshine into those last few days of winter.
Low-carb Greek lemon chicken soup
Nutritional Counts (Serves 6):
Food energy: 194kcal; Total fat: 5.31g; Calories from fat: 47; Cholesterol: 68mg; Carbohydrate: 4.62g; Total dietary fiber: 0.71g; Protein: 29.76g; Sodium: 1017mg
- 1/2 medium head cauliflower, cut into florets
- 1 tablespoon avocado oil or olive oil
- 1/2 onion, diced
- 1 teaspoon salt
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 pound cooked chicken, cubed
- 1/3 cup freshly squeezed lemon juice
- 1 large egg
- Salt and pepper to taste
Place cauliflower into a food processor and process until it resembles small grains of rice. Set aside.
- In a large saucepan, heat oil over medium heat until just hot. Add onion and salt and cook, stirring frequently, until onions are translucent, 4 to 5 minutes. Add broth and bay leaf and bring to a boil.
- Reduce heat and add chicken and cauliflower rice. Simmer 10 minutes, until cauliflower rice is just tender.
- In a medium bowl, whisk together lemon juice and egg. Slowly ladle in about 1 cup of the hot broth, whisking constantly. Then stir lemon-egg mixture back into the soup.
- Season with salt and pepper to taste and remove bay leaf. Serve immediately.