Keto Avgolemono Chicken Soup with Cauliflower Rice and Dill

Why You’ll Love This Recipe

• Classic Greek comfort, reimagined as keto: cauliflower rice keeps it light yet satisfying.
• Ultra-silky avgolemono texture without dairy, thanks to a lemon–egg emulsion.
• Bright, clean flavors from fresh lemon and dill balance savory, tender chicken.
• One pot, weeknight-friendly, and make-ahead adaptable.

Grocery List

• Produce: 2 large lemons, 1 head cauliflower or 4 cups riced cauliflower, 1/2 medium yellow onion, 1 celery stalk, 2 garlic cloves, fresh dill (small bunch)
• Dairy: Eggs (5 large total: 3 whole eggs + 2 yolks)
• Pantry: Chicken broth (8 cups, low-sodium), extra-virgin olive oil, bay leaf, whole black peppercorns, fine sea salt, black pepper, xanthan gum (optional)

Full Ingredients

Chicken and Aromatic Broth

• 1.75 lb boneless, skinless chicken thighs
• 8 cups low-sodium chicken broth
• 1/2 medium yellow onion, roughly chunked
• 1 celery stalk, roughly chunked
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp fine sea salt (to season the broth)

Cauliflower “Rice”

• 4 cups riced cauliflower (fresh or frozen)
• 1/4 tsp fine sea salt

Avgolemono Emulsion

• 3 large eggs
• 2 large egg yolks
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 1 tsp finely grated lemon zest
• 1/8 tsp xanthan gum (optional, whisked into the lemon juice)

Finish

• 2 tbsp extra-virgin olive oil
• 3 tbsp finely chopped fresh dill, plus more for garnish
• Freshly ground black pepper and additional salt to taste
• Lemon wedges for serving (optional)

Step-by-Step Instructions

Step 1: Build an aromatic broth

Add the chicken broth, onion, celery, garlic, bay leaf, peppercorns, and 1 tsp salt to a large pot. Bring to a lively simmer over medium-high heat, then reduce to maintain a gentle simmer (about 190°F). Cook 5 minutes to infuse the broth.

Step 2: Poach the chicken

Slide in the chicken thighs. Keep the broth at a gentle simmer, 185–195°F—no rolling boil—to keep the meat tender. Poach 15–18 minutes, or until the thickest piece reaches 170°F. Skim any foam. Transfer chicken to a bowl to rest 5 minutes.

Step 3: Strain and shred

Strain the broth through a fine-mesh sieve to remove aromatics and peppercorns, returning the clear broth to the pot. Shred the chicken into bite-size pieces using two forks.

Step 4: Cook the cauliflower “rice”

Bring the strained broth back to a gentle simmer. Add the riced cauliflower and 1/4 tsp salt. Simmer 4–5 minutes until tender-crisp, not mushy. Stir in the shredded chicken. Reduce heat to low and keep the soup around 170°F.

Step 5: Make and temper the avgolemono

In a medium bowl, whisk the lemon juice (and xanthan gum, if using) with the eggs, yolks, and lemon zest until smooth and frothy, 30–45 seconds. Slowly ladle in 2 cups of the hot broth while whisking constantly to temper the eggs; this gradually raises their temperature to prevent curdling.

Step 6: Finish the soup (do not boil)

Remove the pot from the heat. While stirring the soup in a steady circle, pour in the tempered egg-lemon mixture. Return the pot to low heat and warm gently, keeping the soup below a simmer (160–170°F). Stir 2–3 minutes until it looks satiny and slightly thickened. Turn off the heat and stir in the olive oil and dill. Taste and season with additional salt and black pepper. Ladle into warm bowls and serve with extra dill and lemon wedges.

Pro Tips

• Temperature control is everything: keep the soup below a simmer after adding the egg mixture. Aim for 160–170°F.
• Temper patiently: whisk in hot broth slowly to the egg-lemon base before returning it to the pot to prevent scrambling.
• Silkier texture: optional 1/8 tsp xanthan gum in the lemon juice helps the emulsion feel extra luxe without carbs.
• Al dente cauliflower: add riced cauliflower near the end and cook just until tender to avoid mushiness.
• Brighten to taste: different lemons vary—add a splash more juice at the end if you like it tangier.

Variations

• Rotisserie shortcut: Use 3 cups shredded rotisserie chicken. Simmer broth with aromatics 10 minutes, then proceed from Step 3.
• Meyer lemon and herb: Swap Meyer lemons for a floral note and combine dill with 1 tbsp chopped parsley.
• Low-FODMAP: Omit onion and garlic; use the green parts of 2 scallions at the finish and a garlic-infused olive oil.

Storage & Make-Ahead

Best texture happens when the egg-lemon emulsion is added just before serving. Make the chicken-and-cauliflower base up to 3 days ahead or freeze up to 3 months. Reheat base to 170°F, then whisk in a freshly made emulsion off heat. Leftover finished soup keeps 2–3 days refrigerated; reheat very gently over low heat to 160–170°F without simmering. Freezing the finished soup is not recommended (the emulsion can separate); freeze the base only and add the emulsion after reheating.

Nutrition (per serving)

Approximate values: 335 calories; 24 g fat; 30 g protein; 5 g net carbs; 2 g fiber; 4 g total carbs. Sodium varies with broth.