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When I lived in the North East there was a large contingency of diners usually open at all hours of the day and night with menus a mile long. Of course I was always freezing from October to May so one of my go-to take out meals was a cup of Avgolemono Chicken soup aka Lemon Chicken Soup.
I’ve taken this simple recipe, which usually calls for white rice and I’ve taken the carbs waaaayyyy down by replacing the rice with cauliflower. The egg yolk thickens the broth to a velvety and rich soup. Great really anytime, but especially when the air is crisp and summer weather is long gone. Enjoy!
- 8 cups chicken broth
- 4 cups cauliflower riced and cooked
- 4 egg yolks
- ¾ cup lemon juice
- 1 lb chicken store bought rotisserie chicken pulled from the bones and coarsely shredded
- ¼ cup dill fresh and finely chopped
- Salt as needed
- Put cauliflower in microwave safe container. Add 2 tbsp water to cauliflower and gently cover. Cook cauliflower in microwave for 4 minutes. Remove from microwave, stir, recover and set aside.
- Pour chicken broth into a large stockpot and bring to a simmer. Ladle out 1 cup of the hot broth to a blender. To the blender add 1/2 cup of the cauliflower rice, the egg yolks and the lemon juice. Blend into a puree until smooth. Stir the puree into the simmering broth along with the shredded chicken and the remaining cauliflower and simmer until thickened slightly…about 10 minutes. Taste for desired salt.
- Stir in the dill and serve. Enjoy!
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To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.