BHA & BHT Free Paleo Avgolemono Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken breasts or thighs
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!