You’ll love the unique flavors of our keto Greek egg and lemon soup with chicken. This delightful soup offers a creamy texture without the need for cream, making it a perfect choice for those following a keto diet.
Combining chicken, cauliflower, eggs, and butter, this one-pot wonder will satisfy your cravings and keep you in line with your keto goals. Immerse yourself in the light and silky broth that boasts the vibrant flavors of Greece, and experience the comfort and nourishment this soup brings.
Making the dish does involve a few steps, but the result is worth it. Begin by placing thinly sliced chicken thighs in a saucepan and adding chicken broth. Bring the mixture to a boil, then add a bouillon cube, garlic, and a bay leaf.
Reduce the heat to medium and let it simmer for 10 minutes until the chicken is cooked. Remove the cooked chicken and the bay leaf while keeping the broth warm. You can then grate the cauliflower into the saucepan and add the butter.
Next, mix the eggs, one cup of stock, and lemon juice in a bowl, seasoning with salt and pepper. Remove the soup from the heat and gradually add the egg mixture, stirring continuously.
Return the pot to low heat and let the soup simmer for a few minutes until it thickens slightly, making sure not to boil it to prevent curdling. Use an immersion blender or a hand mixer to blend the soup for a smooth consistency.
Finally, return the cooked chicken to the soup and serve in big bowls with a sprinkle of lemon zest and finely chopped dill. Enjoy!
Yields 4 servings of Keto Greek Lemon Egg Soup
The Preparation
- 16 ounce boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cube chicken bouillon cube
- 1 whole bay leaf
- 12 ounce cauliflower, riced
- 5 tablespoon butter
- 4 teaspoon minced garlic
- 4 large eggs
- 1 medium lemon, juice and zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- salt and pepper, to taste
The Execution
1. Gather and prep all ingredients.
2. Add chicken thighs, broth, bouillon cube, bay leaf, and salt and pepper to taste into a pot. Bring the broth to a boil, then reduce and let simmer for 12 minutes. Once the chicken is cooked through, remove it from the pot and set aside.
3. Add cauliflower and butter to the pot and bring to a boil again.
4. While the soup is heating up, beat the eggs and lemon juice in a bowl until mixed well. Season with salt and pepper to taste.
5. Add a bowlful of soup into the eggs while slowly whisking to temper them.
6. Remove the soup from the heat, then add egg mixture into the soup while stirring continuously. Return soup to the heat and softly simmer for 2-3 minutes. Do not let the soup boil as this will curdle the eggs.
7. Mix the soup with a hand blender until smooth and all ingredients are incorporated. Return chicken back into the soup to warm through.
8. Serve while hot, garnishing with chopped dill and lemon zest.
This makes a total of 4 servings of Keto Greek Lemon Egg Soup. Each serving comes out to be 415 calories, 30.6g fats, 6.4g net carbs, and 29.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16.00 ounce boneless, skinless chicken thighs | 649 | 40.5 | 0 | 0 | 0 | 76.9 |
| 4.00 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 1.00 cube chicken bouillon cube | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 whole bay leaf | 3 | 0.1 | 0.8 | 0.3 | 0.5 | 0.1 |
| 12.00 ounce cauliflower rice | 85 | 1 | 17 | 6.8 | 10.2 | 6.5 |
| 5.00 tablespoon butter | 509 | 57.5 | 0 | 0 | 0 | 0.6 |
| 4.00 teaspoon fresh garlic | 17 | 0.1 | 3.8 | 0.2 | 3.5 | 0.7 |
| 4.00 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 1.00 tablespoon fresh dill | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1661 | 122.5 | 35.4 | 9.7 | 25.7 | 119.7 |
| Per Serving (/4) | 415 | 30.6 | 8.9 | 2.4 | 6.4 | 29.9 |
Keto Greek Lemon Egg Soup
Ingredients
- 16 ounce boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cube chicken bouillon cube
- 1 whole bay leaf
- 12 ounce cauliflower riced
- 5 tablespoon butter
- 4 teaspoon minced garlic
- 4 large eggs
- 1 medium lemon juice and zest
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
- salt and pepper to taste
Instructions
- Gather and prep all ingredients.
- Add chicken thighs, broth, bouillon cube, bay leaf, and salt and pepper to taste into a pot. Bring the broth to a boil, then reduce and let simmer for 12 minutes. Once the chicken is cooked through, remove it from the pot and set aside.
- Add cauliflower and butter to the pot and bring to a boil again.
- While the soup is heating up, beat the eggs and lemon juice in a bowl until mixed well. Season with salt and pepper to taste.
- Add a bowlful of soup into the eggs while slowly whisking to temper them.
- Remove the soup from the heat, then add egg mixture into the soup while stirring continuously. Return soup to the heat and softly simmer for 2-3 minutes. Do not let the soup boil as this will curdle the eggs.
- Mix the soup with a hand blender until smooth and all ingredients incorporated. Return chicken back into the soup to warm through.
- Serve while hot, garnishing with chopped dill and lemon zest.
