GREEK LEMON CHICKEN SOUP (Avgolemono Soup)😍

Feelin’ a bit under the weather today, so this Greek soup version of penicillin is saving my life now. This comes together in less than 30 minutes so it’s great for weeknight meals or for meal prep for the week! Bonus points for it being Whole30 for a nice little reset meal between holiday parties. You’re gonna wanna make this ASAP! 

Ingredients:

For the Whole30 Greek Lemon Chicken Soup:

• 6 cups homemade or store bought chicken broth

• 2 cups shredded rotisserie chicken (you can also use 2 chicken breasts or thighs and poach them in the broth for 15 minutes and then shred)

• 2 cups cauliflower rice

• 1 small onion, chopped

• 1 carrot, peeled and diced

• ½ cup lemon juice (about 2-3 lemons) + more for serving

• 2 tbsps grated lemon zest (about 3 lemons)

• 3 egg yolks

• 1 clove garlic, minced

• 1 tbsp olive oil

• ¼ cup fresh dill + more for serving

• Salt and pepper to taste

Directions:

For the Whole30 Avgolemono Soup:

• Heat a large pot on the stove and add in a bit of olive oil.

• Add the onion and carrot and cook on medium for 6-7 minutes until translucent.

• Season with a pinch of salt and pepper and add the garlic, then cook for 1 minute more.

• Add in the broth and lemon zest and bring up to boil. Add the cauliflower rice and cook on medium low heat for 6-8 minutes or until tender.

• In a medium sized bowl, whisk together the lemon juice and egg yolks.

• Temper the egg mixture by slowly adding in 2 ladlefuls of the broth as you whisk the eggs. Do this VERY slowly - this is to ensure you don’t end up with scrambled eggs. It’s okay if some of the cauliflower rice comes with the broth ladle, it won’t affect it.

• Slowly pour back in the egg, lemon juice, and broth mixture, whisking the soup until well combined.

• Add in the chicken and dill and simmer for 2-3 minutes. Taste and adjust for seasoning.

• Ladle the soup into bowls and top with more lemon juice and fresh dill to taste and enjoy!