Keto Slow Cooker Avgolemono Soup
4.9g
Net Carbs
27.3g
Protein
16.1g
Fat
2.3g
Fiber
291
Calories
Cooking tip: This Greek inspired egg and lemon soup was adapted for a healthy keto or low carb lifestyle!
Ingredients:
- 2/3 cup Yellow Onion (chopped)
- 2 tablespoons Lemon Juice
- 3 cups (8 fluid ounces) Water, tap
- 3 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 2 each Egg
- 1 tablespoon Dill weed, fresh, chopped
- 1/2 teaspoon Salt
- 2 teaspoons Seasoned Vegetable Base, Better Than Bouillon
- 16 ounces Chicken Thigh, boneless, with skin
- 1/4 teaspoon Black Pepper, ground
- 3/4 cup diced Celery, raw
Directions:
Ingredient note: We suggest using 2 pounds of bone-in, skin-on chicken thighs for this recipe, which will result in about 1 pound cooked chicken thigh meat.
- Place chopped onion and diced celery in the bottom of a slow cooker. Top with chicken and sprinkle with salt and pepper. Pour water over to cover the chicken (exact amount will depend on the size of your slow cooker, but it should be around 3 cups). Set to slow cook on high for 3 hours, or on low for 6 hours.
- Remove chicken from the slow cooker and separate the meat from the skin and bone. Discard the skin and bone, and set aside shredded chicken meat.
- Stir the bouillon into the soup in the slow cooker until fully dissolved. Measure out slightly more than one cup of the fluid (keep the veggies in the pot- only use strained broth for this), and set aside. Add the cauliflower rice to the slow cooker, stirring to distribute. Set the slow cooker to high and cover.
- In a small bowl, whisk together the eggs and lemon juice. Temper the eggs; while whisking constantly, pour a thin stream of the reserved one cup warm strained broth into the eggs. This will warm the eggs, and bring them into solution without scrambling them. Stir this mixture into the slow cooker, cover and slow cook on high for 30 minutes, or until the soup reaches a temperature of 165°-DO NOT ALLOW TO COME TO A BOIL.
- To serve, evenly divide shredded chicken between bowls (about 3 ounces in each). Top each bowl with about 1 ¼ cup soup, and garnish with fresh dill and lemon slices (if desired). One serving is one bowl of soup.
