Vegetarian Greek Avgolemono Soup with Cauliflower Rice

Total time45 min

Prep time15 min

Cook time30 min

4.5

(29)

Vegetarian Greek Avgolemono Soup with Cauliflower Rice

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetarian chicken-style broth.
2 cups cauliflower rice (fresh or frozen)
1 tsp sea salt, plus more to taste
¼ tsp black pepper

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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