Keto Avgolemono Soup with Cauliflower Orzo (30 Min)

About This Recipe

This creamy Greek avgolemono chicken soup gets a smart keto twist with tender cauliflower “orzo.” It’s bright with lemon, naturally creamy from eggs (no dairy needed), and weeknight-friendly in about 30 minutes. Cozy, nourishing, and packed with protein—perfect for low-carb comfort.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2–3 tbsp olive oil, divided
• 4 cups low-sodium chicken broth
• 4 cups cauliflower rice
• 2 large eggs
• Juice of 2 lemons (about 1/3–1/2 cup), plus lemon zest for garnish (optional)
• 2 garlic cloves, minced (optional)
• 2–3 tbsp chopped fresh dill or parsley
• Kosher salt and freshly ground black pepper

Instructions

1. Season chicken thighs with salt, pepper, and a pinch of garlic powder (optional). Heat 1 tbsp olive oil in a medium pot over medium heat. Sear 4–5 minutes per side until cooked through. Transfer to a board and shred.
2. In the same pot, add 1 tsp olive oil and the minced garlic; sauté 30 seconds until fragrant. Pour in the chicken broth and bring to a gentle simmer.
3. Stir in the cauliflower rice; simmer 5–7 minutes until tender.
4. In a bowl, whisk the eggs with the lemon juice. While whisking constantly, slowly ladle in 1–2 cups hot broth to temper the eggs (prevents curdling).
5. Reduce the pot to low. Slowly stream the tempered egg–lemon mixture back into the soup, stirring continuously. Do not boil; the broth will turn silky and creamy.
6. Stir in the shredded chicken, remaining olive oil (1–2 tbsp for richness), and the dill or parsley. Season to taste with salt and black pepper.
7. Serve hot with extra lemon wedges and a sprinkle of zest. If the soup thickens as it sits, loosen with a splash of warm broth or water.

Keto Focus

Classic avgolemono gets a low-carb makeover by swapping traditional orzo with cauliflower rice. The egg–lemon emulsion thickens the soup without flour or starch, while olive oil and chicken provide satisfying fats and protein. Each serving comes in around 5g net carbs.

Nutrition Facts (per serving)

• Calories: 360
• Protein: 30g
• Fat: 26g
• Total Carbs: 7g
• Fiber: 2g
• Net Carbs: 5g

Tips & Variations

• Speed hack: Use shredded rotisserie chicken and start at Step 2.
• Greens boost: Stir in a few handfuls of baby spinach or chopped kale in Step 6.
• Herb swap: Dill is classic, but parsley or a touch of oregano works too.
• Lean option: Swap thighs for chicken breast; add an extra drizzle of olive oil for richness.
• No curdle tip: Keep heat low after adding the egg mixture—never let it boil.

Storage & Meal Prep

• Refrigerate in airtight containers up to 3–4 days. Reheat gently over low heat without boiling.
• Freezer note: Egg-thickened soups don’t freeze well. For freezer meal prep, freeze the broth with chicken and cauliflower; add the egg–lemon mixture fresh when reheating.