Vegetarian Paleo Avgolemono Soup

Total time45 min

Prep time15 min

Cook time30 min

This bright, citrusy soup builds its silky texture from a classic egg-lemon whisk, tempered slowly into a warm broth until it turns velvety and just barely thickened. Cauliflower rice stands in for grains, soaking up the tang of fresh lemon juice and zest while carrots and celery add color and a gentle vegetable sweetness. A quick whisk of eggs gives the broth its signature richness without any cream or flour needed, and a finishing scatter of fresh dill or parsley brings a fresh, herby lift right before serving. It's the kind of soup that feels both comforting and bright at once — cozy enough for a chilly night, light enough to eat any time of year. Simple pantry staples like lemon, broth, and fresh herbs do all the work here, making it an easy, satisfying pick for a vegetarian kitchen.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts or thighs
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
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 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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