Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Easy Prep

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 580 Calories/Serving

30 – 40 Minutes

This lush chicken soup is thickened with eggs and seasoned with the bright taste of lemon. It’s traditionally served on Christmas Eve all over Greece. It’s usually made with rice, but we’ve subbed in cauliflower to make a paleo-friendly version that we think is even more delicious than the original. Our nutritionist, Kaley Todd finds it surprisingly low in calories for something so rich and filling.


  • Two 6-ounce boneless skinless chicken breasts
  • 1 cup chicken stock
  • 1 to 2 shallots
  • Peeled fresh garlic
  • ¾ pound cauliflower “rice”
  • Fresh flat-leaf parsley
  • Fresh dill
  • 1 lemon
  • 2 pasture-raised organic eggs

Nutrition per serving



Poach the chicken

In a medium pot, bring 4 cups of generously salted water to a boil. Meanwhile:
  • Pat the chicken dry with a paper towel.
Add the chicken to the boiling water; cook at a vigorous simmer until cooked through, 7 to 10 minutes. Transfer the chicken to a plate to cool. Strain the poaching liquid and return it to the pot; add the chicken stock, and cover to keep warm.
While the water heats and the chicken cooks, start the cauliflower “rice.”


Cook the cauliflower “rice”

  • Peel and thinly slice the shallot.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot and garlic, season lightly with salt, and cook until fragrant, 1 to 2 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring once or twice, until just softened, 3 to 4 minutes. Cover and keep warm.
While the cauliflower cooks, prepare the remaining soup ingredients.


Prep the remaining soup ingredients

  • Using a fork or your hands, shred the chicken meat into strips.
  • Strip the parsley and dill leaves from their stems; coarsely chop the leaves.
  • Zest enough of the lemon to make ¼ teaspoon zest; juice the lemon.
  • Crack the eggs into a small heatproof bowl; whisk until smooth.


Finish the soup

Bring the chicken broth to a simmer. In a slow stream, gradually ladle about 1 cup hot broth into the bowl with the eggs, whisking until blended and smooth.
Add the egg mixture to the simmering broth and whisk until incorporated. Add the chicken strips, cauliflower “rice,” parsley, dill, lemon zest, and lemon juice. Season to taste with salt and pepper.



Ladle the soup into individual bowls. Drizzle each serving with 1 tablespoon oil and serve.

Calories: 580, Protein: 45 g, Fiber: 5 g, Total Fat: 37 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 7 g, Cholesterol: 260 mg, Sodium: 480 mg, Carbohydrates: 19 g, Added Sugar: 0 g.
Contains: Eggs

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.