Dairy-Free Keto Avgolemono Soup with Chicken and Cauliflower Rice

Ingredients

• 6 cups Chicken broth
• 1 pound 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

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth and 1 pound 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 165°F (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.
2. 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.
3. 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.
4. 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.
5. 5Pour the liquefied gelatin into the tempered egg-lemon mixture and whisk thoroughly to combine.
6. 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.
7. 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

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