Description
This paleo Greek lemon chicken soup is comforting, fresh, and nourishing! It’s low carb, whole30 compliant, and is easily modified to be keto and AIP.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup carrot, diced
- 2 cups cauliflower, riced
- 6 cups chicken broth
- 1/2 cup lemon juice
- 1 lb shredded chicken, precooked
- 1 tsp dried dill
- 2 tbsp fresh parsley (reserve some for topping)
- 1 tsp salt (salt further to taste)
- 1/2 tsp black pepper (omit for AIP)
- 1 cup kale, chopped
- 3 egg yolks (omit for AIP)
- Lemon wedges and lemon zest to serve
Instructions
- Using a large stockpot, heat the oil on medium-low heat.
- Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
- Pour in the broth, lemon juice, and herbs and stir well to combine. Simmer on medium heat for 15 minutes. Add the cooked chicken and kale and stir to wilt the kale for about 4-5 minutes.
- (Skip this step for AIP) In a small bowl whisk together the egg yolks until fully scrambled. Scoop out about a cup of hot broth from the soup. Slowly and carefully pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks and make a thick sauce. Pour the yolk mixture into the rest of the soup and stir well to combine. Remove from the heat.
- Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.
Notes
All nutritional information are estimations and will vary. Nutritional facts do not include optional ingredients.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: stove top
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Fat: 11.3g
- Carbohydrates: 18.8g
- Fiber: 2.9g
- Protein: 30.4g