Mold Detox Friendly Greek Avgolemono Soup with Cauliflower Rice

Total time45 min

Prep time15 min

Cook time30 min

Mold Detox Friendly Greek Avgolemono Soup with Cauliflower Rice

This silky, golden soup is pure comfort in a bowl — tender shredded chicken suspended in a velvety broth that gets its signature creaminess from a careful blend of eggs and fresh lemon juice rather than any dairy or starchy thickener. Cauliflower rice stands in for traditional orzo, keeping the recipe grain-free and light while still giving every spoonful something satisfying to sink into. The avgolemono technique — slowly tempering the egg-lemon mixture with hot broth before adding it back to the pot — sounds fancy but is completely approachable, and the result is a smooth, luscious texture that feels indulgent without relying on anything inflammatory. Every ingredient here is clean and straightforward: low-sodium chicken broth, pasteurized eggs, freshly squeezed lemon, and a handful of simple seasonings that won't derail a careful protocol. A finishing scatter of fresh dill and a few lemon slices brighten the whole bowl and make it feel restaurant-worthy. This recipe serves four, making it an easy option for meal prep or a weeknight dinner that reheats beautifully.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts
6 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Trader Joe's Organic Free Range Chicken Broth 32 Fl Oz Bell & Evans Air Chilled Organic Chicken Bone Broth
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2 cups cauliflower rice (fresh or frozen)
1 tsp sea salt, plus more to taste
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the avgolemono

3 pasteurized eggs
⅓ cup fresh lemon juice (from about 2 lemons)

For serving

2 tbsp fresh dill, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Add the chicken breasts and chicken broth to a large pot. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 18–20 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
2
Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks. Keep the broth at a gentle simmer over low heat.

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