Keto Greek Lemon Chicken Soup (Avgolemono)

Ingredients

• 6 cups Chicken Broth
• 2 cups Cooked Chicken
• 1/2 cup Lemon Juice
• 2 tbsp Olive Oil
• 1 cup Cauliflower Rice
• 1 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Dill

Instructions

1. 1In a large pot, bring the 6 cups of chicken broth to a rolling boil over high heat (approximately 212°F / 100°C), which will take about 5 to 7 minutes.
2. 2Add the 2 cups of cooked chicken and the 1 cup of cauliflower rice to the boiling broth. Reduce the heat to medium-low (maintaining a gentle simmer between 185-195°F / 85-90°C), cover the pot, and let it simmer for 15 minutes, or until the cauliflower rice is tender when you can easily pierce it with a fork.
3. 3While the soup simmers, measure the 1/2 cup of lemon juice into a small bowl. Add the 1 teaspoon of xanthan gum to the lemon juice and whisk vigorously for 1 to 2 minutes until the mixture is completely smooth with no lumps.
4. 4Slowly and gradually pour the smooth lemon juice and xanthan gum mixture into the simmering soup in the large pot. Stir the soup constantly with a whisk as you pour and continue stirring for 1 to 2 minutes until the soup visibly thickens to a slightly creamy consistency.
5. 5Stir the 2 tablespoons of olive oil into the thickened soup. Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
6. 6Ladle the hot soup into four serving bowls. Garnish each serving with approximately 1/2 tablespoon of the 2 tablespoons of fresh dill and serve immediately while warm.

Substitutions

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