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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

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

Lean & Clean, Dairy-Free, Paleo, Soy-Free, Gluten-Free, Mediterranean

2 Servings, 520 Calories/Serving

30–45 Minutes

Avgolemono, an egg-lemon soup, is traditionally served on Christmas Eve in Greece, but this delicious, easy-to-make dish is delicious all year long.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 10 ounces organic cauliflower “rice”
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 2 organic eggs

Nutrition per serving

Calories: 520, Protein: 48g (96% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 280mg (93% DV), Sodium: 180mg (8% DV), Carbohydrates: 16g (5% DV), Total Sugars: 6g, Added Sugar: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

In a large sauce pot, add the chicken and 4 cups [8 cups] water, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then, using a fork, shred the chicken. Strain the poaching liquid through a fine-mesh strainer and return it to the pot; cover to keep warm.
While the chicken cooks, prepare the rest of the meal.

2

Cook the cauliflower “rice”

  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.
While the cauliflower cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Crack the eggs into a medium heatproof bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.

4

Finish the soup

Bring the chicken poaching liquid to a simmer. In a slow stream, gradually whisk about 1 cup hot liquid into the bowl with the eggs until blended. In a slow stream, gradually whisk the egg mixture into the simmering poaching liquid until incorporated. Stir in the shredded chicken, cauliflower “rice,” parsley, dill, lemon zest, and 2 tablespoons [¼ cup] lemon juice and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, drizzle each serving with 1 tablespoon oil, and serve.
Kids Can!
  • Time the chicken.
  • Press the garlic (if you have a press).
  • Measure the shallots and garlic.
  • Strip the parsley leaves.
  • Measure the dill.