Lemon Chicken and Cauliflower Rice Soup
User Reviews
4.4
Lemon Chicken and Cauliflower Rice Soup
Description
The Lemon Chicken and Cauliflower Rice Soup starts with sautéed onions and fresh dill cooked briefly in olive oil to develop base aromatics. Chicken broth infused with lemon zest and juice combines with riced cauliflower and is simmered until tender. An egg and lemon juice mixture, thickened slightly by cornstarch or arrowroot, is slowly blended into the hot broth to provide a smooth, slightly thickened consistency and a mild creaminess. Shredded cooked chicken and additional fresh dill complete the soup, enabling a layered flavor profile that balances citrus brightness with herbal notes and the mild earthiness of cauliflower.
This soup is well-suited as a light yet satisfying dish, pairing well with crusty bread or a simple side salad. The inclusion of lemon makes it refreshing without being heavy, while the egg infusion adds gentle richness. It can work well as a starter or main when a lighter meal is desired.
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion diced
- 32 ounces chicken broth low sodium
- 12 ounces cauliflower riced (I used a bag of frozen defrosted cauliflower rice
- 2 tablespoons dill divided, fresh chopped
- lemon zest
- 1/3 cup lemon juice fresh
- 4 teaspoons cornstarch or arrowroot powder
- 2 egg whisked
- 1 pound chicken breast shredded, boneless, skinless, cooked
Instructions
- Add the olive oil to a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2-3 minutes. Add in 1 tablespoon of the fresh chopped dill, lemon zest and the chicken broth. Season with salt and pepper and bring to a boil.
- Add in the cauliflower rice and simmer until it's tender, about 6-8 minutes.
- In a small bowl whisk the arrowroot powder (or cornstarch) and lemon juice together until the arrowroot is dissolved.
- Whisk the eggs into the lemon juice mixture then slowly ladle in about 1-2 cups of the broth whisking the entire time so that the eggs don't curdle. Once the mixture comes to temperature whisk it back into the soup pot. Continue to stir the mixture until it thickens slightly, about 5 minutes.
- Add in the shredded chicken and remaining tablespoon of chopped dill. Taste for seasoning and adjust as needed. Serve the soup topped with thin lemon slices and extra dill if desired.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 45g | 90% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 189mg | 63% |
| Sodium | 203mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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