Keto Greek Lemon Egg Soup
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0.0
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
415 kcal
Keto Greek Lemon Egg Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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.
Notes
- 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 Information
Show Details
Calories
415kcal
(21%)
Fat
30.6g
(47%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Fat | 30.6g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
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