Dairy-Free Keto Avgolemono Soup with Chicken and Cauliflower Rice
A creamy Greek lemon chicken soup made keto-friendly and dairy-free, using cauliflower rice and a creamy 'egg' sauce thickened with gelatin.
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Ingredients
- 6 cups Chicken broth
- about 450 g Chicken breast
- 2 cups Cauliflower rice
- 3 large Eggs
- 0.5 cup Lemon juice
- 1 tablespoon Gelatin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth and about 450 g of chicken breast. Bring the broth to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Carefully remove the chicken breast from the pot and place it on a cutting board to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
- 2Add the 2 cups of cauliflower rice to the pot with the chicken broth. Increase the heat to medium-high and cook for 5 minutes, or until the cauliflower rice is tender but not mushy.
- 3While the cauliflower rice is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk together the 3 large eggs and 0.5 cup of lemon juice until well combined. Ladle 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling. This should be done gradually.
- 4In a very small bowl, sprinkle the 1 tablespoon of gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to 'bloom' and thicken. Once bloomed, microwave the gelatin mixture for 10-15 seconds on high power, or until it is completely liquid and smooth. Be careful not to overheat.
- 5Pour the liquefied gelatin into the tempered egg-lemon mixture and whisk thoroughly to combine.
- 6Reduce the heat under the pot to low. Very slowly, pour the egg-lemon-gelatin mixture into the pot while stirring the broth constantly. Continue to stir gently for 2-3 minutes, ensuring the mixture heats through but does not boil. The soup should thicken slightly. If the soup begins to bubble, immediately remove it from the heat.
- 7Stir the shredded chicken back into the pot. Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir well to distribute the seasonings. Drizzle the 1 tablespoon of olive oil over the soup just before serving.
Substitutions
Rice → Cauliflower Rice
To make it keto-friendly.
Dairy Cream → Gelatin
Dairy-free thickening agent for creamy texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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