Vegetarian Paleo Avgolemono Soup
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Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken breasts or thighs
Chef's tipChoose 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 tipUse the same amount of low-sodium vegetarian chicken-style 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.
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