This Keto Chicken Soup recipe is a healthy take on the classic Greek Avoglemono soup. Light, simple, and full of fresh flavor, and it has only 5.3g net carbs per serving.
In a large saucepan over medium heat, heat the oil. Add the onions and season lightly with salt and pepper. Sauté until the onions are translucent.
Add the broth and bay leaf and bring to a simmer, then add the chicken and cauliflower rice. Simmer for 10 minutes, until the cauliflower rice is just tender.
In a medium bowl, whisk together the lemon juice and the egg. Slowly laden about 1 cup of hot broth from the soup into the lemon-egg mixture. Then slowly whisk the lemon egg mixture back into the saucepan.
Discard the bay leaf and adjust seasonings to taste. Serve with lemon slices and chopped fresh parsley or green onions.
Notes
Storage Information: Store this soup in a covered container in the fridge for up to 5 days. Reheat gently in the microwave or in a pan on the stove.