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Keto Greek Lemon Egg Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 415 kcal

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

    Cup of Yum
  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 incorporated. Return chicken back into the soup to warm through.
  8. 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

Calories 415kcal (21%) Fat 30.6g (47%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Fat 30.6g 47%

* Percent Daily Values are based on a 2,000 calorie diet.