Avgolemono Soup (Keto, Grain Free) Recipe
A keto-friendly, grain-free Avgolemono Soup infused with lemon, dill, and tender chicken. This Greek-inspired, velvety soup features a creamy egg-lemon temper that thickens the broth without dairy, making it comforting and bright with every spoonful.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-inspired
Ingredients
Scale
Oil and Aromatics
- 2 tbsp olive oil
- 1 large sweet onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped
Broth, Seasonings, and Chicken
- 8 cups chicken bone broth
- 1 tsp kosher salt (more to taste)
- 1/2 tsp ground pepper
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 lb boneless skinless chicken breast
Egg Mixture and Finish
- 3 large eggs
- 1/4 – 1/3 cup fresh lemon juice (from 2–3 lemons)
- 2 cups frozen cauliflower rice (about 5 oz)
- Fresh dill or parsley, chopped, to taste
- Fresh lemon zest, to taste
Instructions
- Sauté aromatics – Heat a Dutch oven or large soup pot over medium-high heat. Add the onion, celery, and carrots and toss to coat in the fat. Sauté until the onions are translucent and the vegetables soften, about 7–8 minutes.
- Simmer broth and chicken – Pour in the chicken broth and season with salt, pepper, and oregano. Add the bay leaf, bring to a simmer, then add the chicken breasts. Cover and simmer until the chicken is cooked through to at least 165°F, about 20–25 minutes depending on thickness. Remove the chicken and shred it.
- Temper the eggs – In a large mixing bowl or measuring cup, whisk together eggs and lemon juice. While whisking vigorously, slowly pour in 1/2 cup hot broth from the pot to temper. Continue whisking and slowly add three more 1/2-cup additions of broth until the mixture is smooth and cooled to room temperature.
- Finish the soup – Return shredded chicken to the pot along with cauliflower rice. Simmer 3 minutes, or until the cauliflower is warmed through and defrosted.
- Incorporate tempered eggs – Turn off the heat and remove from heat. Slowly pour the tempering egg mixture into the soup, stirring to combine. Taste and adjust salt, pepper, and lemon juice as desired. Remove the bay leaf.
- Serve – Ladle into bowls, garnish with fresh dill or parsley and a pinch of lemon zest if desired. Enjoy!
Notes
- For a dairy-free version, ensure the broth is dairy-free and temper the eggs carefully to prevent curdling.
- If you prefer a thicker soup, whisk in an additional tablespoon of cauliflower rice at the end.
- Leftovers refrigerate well for up to 3 days; the cauliflower rice helps maintain texture when reheated.
Keywords: avgolemono, keto, grain-free, lemon soup, chicken soup, Greek-inspired, dairy-free
