Low Sodium Paleo Avgolemono Soup

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts or thighs
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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6 cups low-sodium chicken broth
2 cups cauliflower rice (fresh or thawed from frozen)
1 medium carrot, peeled and sliced into thin rounds
2 stalks celery, thinly sliced
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For the avgolemono

3 large eggs
⅓ cup fresh lemon juice (from about 2–3 lemons)
1 tsp lemon zest

For serving

2 tbsp fresh dill or flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Combine the chicken, chicken broth, carrot, celery, 1 tsp salt, and 1/2 tsp black pepper in a large pot. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 18–20 minutes.
2
Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the pot to medium-low heat and stir in the cauliflower rice. Simmer until the cauliflower rice is just tender, about 3–4 minutes.

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