Soup Avgolemono Keto is a Greek-inspired, super flavor-packed soup with lemon, chicken, egg, and cauliflower rice.
Gluten-free and low-carb, this version of a classic Greek soup replaces the orzo pasta with cauliflower rice or Shirataki rice.
The first time I tried the traditional Greek soup at a restaurant years ago I was smitten.
A creamy, flavorful lemon chicken broth base that was thickened with egg was so delicious.
This soup has such a tasty, creamy, lemony base with chicken, spices, egg, and the orzo that I just could not wait to make a lower-carb version.
What is Avgolemono?
The definition for Avgolemono is "egg-lemon" in Greek. Avgolemono is basically any soup or sauce made with eggs, lemon juice, and broth that is heated and thickened to make a creamy soup or sauce.
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This was inspired by my Low Carb Sopa De Lima Soup recipe that features chili, chicken, and lime with avocado.
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Ingredients for shopping
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Onion, chopped
- 2 Garlic Cloves, minced
- 8 oz (1 cup) Rotisserie-Cooked Chicken Breasts, shredded or chopped
- 3 cups Chicken Stock or Broth
- 1 Bay Leaf
- 1 cup Cauliflower Rice or cooked Shirataki Rice
- 2 large Eggs
- 1 Lemon, juice, and lemon zest
- 2 tablespoons Fresh Thyme, chopped
- Salt, and Ground Black Pepper, to taste
See the printable recipe card for details.
Instructions
In a large heavy-bottomed pot, heat one tablespoon of olive oil on medium heat. Add the onions and sauté until translucent, then add in the garlic and cook for a minute until fragrant.
Add the chicken broth, bay leaf, salt, and pepper to taste. Bring to a boil, cover, and simmer over low heat for 12 minutes.
Add the cauliflower rice or shirataki rice and the cooked chicken pieces to the soup. Simmer for 10 to 12 minutes or until cauliflower rice is soft.
In a medium-sized mixing bowl; whisk together the lemon juice, lemon zest, and eggs.
While continuously whisking, add one full ladle of broth from the cooking pot to temper the eggs.
Add the egg-lemon mixture to the chicken soup pot and stir. Remove from the heat immediately to avoid overcooking the eggs.
Use a slotted spoon to remove the bay leaf.
Add salt and pepper to taste, and garnish with fresh thyme. Serve.
Hint: Be sure not to skip the step where you continuously whisk lemon egg mixture and add one full ladle of broth from the cooking pot to temper the eggs. See storage for care when storing and reheating.
Storage
Store the cooked soup in a sealed container in the fridge for up to 3 days. Reheat the soup very gently over medium-low heat on the stovetop or half-power in the microwave rather than boiling it. The egg broth mixture will be less likely to separate if gentle heat is used.
📖 Printable Recipe Card
Soup Avgolemono Keto
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Onion chopped
- 2 Garlic Cloves minced
- 8 oz 1 cup Rotisserie-Cooked Chicken Breasts, shredded or chopped
- 3 cups Chicken Stock or Broth
- 1 Bay Leaf
- 1 cup Cauliflower Rice or cooked Shirataki Rice
- 2 Eggs
- 1 Lemon juice and lemon zest
- 2 tablespoons Fresh Thyme chopped
- Salt and Ground Black Pepper, to taste
Instructions
- In a large heavy-bottomed pot, heat 1 tablespoon of olive oil on medium heat. Add the onions and saute until translucent, then add in the garlic and cook for a minute until fragrant.1 tablespoon Extra Virgin Olive Oil, 1 medium Onion, 2 Garlic Cloves
- Add the chicken broth, bay leaf, salt, and pepper to taste. Bring to a boil, cover, and simmer over low heat for 12 minutes.3 cups Chicken Stock or Broth, 1 Bay Leaf, Salt
- Add the cauliflower rice or shirataki rice and the cooked chicken pieces to the soup. Simmer for 10 to 12 minutes or until cauliflower rice is soft.8 oz 1 cup Rotisserie-Cooked Chicken Breasts, shredded or chopped, 1 cup Cauliflower Rice or cooked Shirataki Rice
- In a medium-sized mixing bowl; whisk together the lemon juice, lemon zest, and eggs. While continuously whisking, add 1 full ladle of broth from the cooking pot to temper the eggs.1 Lemon, 2 Eggs
- Add the egg-lemon mixture to the chicken soup pot and stir. Remove from the heat immediately to avoid overcooking the eggs.
- Use a slotted spoon to remove the bay leaf, and garnish with fresh thyme.2 tablespoons Fresh Thyme
- Serve hot.
jennifer says
I LOVE this recipe and how you used the cauliflower rice!!!!! We are putting it in our permanent soup rotation!
nancy says
i've never heard of Avgolemono soup but it has lovely flavours and i'm hooked. thanks for the easy keto recipe!
Donny says
I haven't had this soup in forever and this was so good! Easy to make and great on a cold Chicago night.