Greek Lemon Chicken Soup
GREEK LEMON CHICKEN SOUP (AVGOLEMONO)
FOOD AS MEDICINE
Lemons provide over 100% of your daily vitamin C requirements. Known for their high antioxidant content, lemons help fight free radicals in the body and protect your vessels. Lemons are also a good source of thiamin, riboflavin, pantothenic acid, iron, calcium, and beyond and can support adrenal function and cortisol regulation as the adrenal glands are the highest storage concentration of Vitamin C in the body. Avgolemono is a traditional Greek recipe with a lemony broth and eggs added for creamy texture. We’ve elevated this recipe by adding onions and garlic to support the immune system, cauliflower rice for body and detoxification support along with bone broth to provide glutamine and glycine to aid in healing leaky gut! This soup is a powerhouse if fighting a cold or flu and is delicious regardless of season!
1 Tbsp olive oil
1 large yellow onion, diced
6 cloves garlic, minced
1.5 lbs pasture raised chicken, cooked, pulled from bones and skin removed
6 cups chicken bone broth, plus 2 additional cups warmed and reserved
Zest of 2 lemons
4 cups cauliflower rice (fresh or frozen okay)
1 tsp sea salt
1/4 tsp black pepper
4 pasture raised eggs
1/4 cup fresh squeezed lemon juice
Fresh dill, chopped
Heat the olive oil over medium heat in a large stockpot. Add the onion and sauté until translucent, then add the garlic and cook, stirring occasionally about 2-3 minutes. Add in the chicken, bone broth, lemon zest, salt and pepper and cauliflower rice. Stir to combine and bring to a boil. Once boiling reduce to low and cook about 10-12 minutes until cauliflower rice is cooked through and flavors have combined, then reduce to a simmer.
In the meantime, crack the eggs into a bowl and add the lemon juice. Whisk until lightened in color and frothy, about 2 minutes. Slowly add the reserved warm bone broth into the eggs, whisking constantly. This tempers the eggs so they do not scramble when added to the soup. While soup is simmering, add the broth, lemon and egg combination and cook about 3-5 minutes until soup thickens slightly. Do not boil once eggs are added!
Serve with fresh lemon slices, chopped dill and a drizzle of olive oil.
Makes 6 servings
Nutrition per serving: 274 Calories, 14g Fat, 6g Carbs, 20g Protein
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