Keto Avgolemono Soup

Instructions

1. 1Place 6 cups of chicken broth into a large pot and bring it to a rolling boil over high heat. This should take about 5-8 minutes.
2. 2Add the about 450 g of chicken to the boiling 6 cups of chicken broth. Reduce the heat to medium and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Carefully remove the chicken from the pot and set it aside on a plate to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
3. 3In a medium bowl, whisk together the 3 large eggs and 1/4 cup of lemon juice until well combined.
4. 4Slowly ladle about 1 cup of the hot broth from the pot into the egg and lemon juice mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling. Continue whisking for 1 minute.
5. 5Pour the tempered egg mixture back into the large pot with the remaining hot broth, whisking gently as you pour. This will create a creamy base for the soup.
6. 6Return the shredded chicken and 1 cup of cauliflower rice to the pot. Stir in the 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
7. 7In a small bowl, mix the 1/2 teaspoon of xanthan gum with 2 tablespoons of cold water until smooth, then stir this slurry into the soup. Continue to stir the soup over medium-low heat for 5-10 minutes, or until it has slightly thickened to your desired consistency. Do not let the soup boil after adding the xanthan gum mixture.
8. 8Serve the Keto Avgolemono Soup hot.

Substitutions

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