This Keto Lemon Chicken Soup recipe is made with cauliflower rice to lower the total carbohydrates without sacrificing flavor. With only 6 net carbs per serving, this bright and lemony chicken soup is a warm and comforting meal perfect for colder weather.
This post contains affiliate links. See our Disclosure Statement for more information.
After the success of my recipe for Creamy Lemon Chicken Skillet with Cauliflower, I wanted to create a soup recipe with the same flavors.
This recipe for Keto Lemon Chicken Soup is a modification of traditional Greek Avgolemono soup. This healthy soup recipe uses the same technique of cooking egg, lemon, and chicken broth into a thick, flavorful base.
By using riced cauliflower instead of actual rice or orzo pasta, this recipe has only 6 grams of carbohydrates per serving and is and suitable for those following a low carb or keto diet. This soup is also naturally gluten free.
Why This Recipe Works
- This soup is bright and lemony, yet still a warm and comforting meal during the colder months.
- With plenty of chicken, bone broth, and vegetables, it’s a hearty, nutritious meal.
- It’s an easy soup recipe that can be made in just 30 minutes!
How to Make Keto Lemon Chicken Soup
Prep!
If you’re not using leftover or rotisserie chicken, you will need to cook the chicken first.
Before you begin cooking, prepare your ingredients. Shred the chicken, mince the garlic and cilantro, dice the celery, and rice the cauliflower.
Tip: you can follow the instructions in the post on How to Rice Cauliflower or use riced cauliflower from the produce or frozen food section of the grocery store.
You’ll also need to juice a lemon or two until you have at least 2 tablespoons of lemon juice. Add the eggs to a small bowl and lightly beat.
Create!
Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the shallot and celery and cook, stirring frequently until softened, about 3-4 minutes.
Stir in the cauliflower rice, chicken bone broth, and water. Increase the heat to medium-high and gently boil until tender, about 7-8 minutes.
Whisk in 1/4 cup of the hot stock to a small bowl with the beaten eggs. Pour the mixture back into the pot and stir well.
Add the lemon juice, chicken, and cilantro to the pot and cook until heated through and slightly thickened, about 3-4 minutes.
Taste and season with salt, pepper, and/or additional lemon juice, as needed.
Tip: you can add more lemon juice 1 tablespoon at a time, until the desired level of lemon flavor is reached. I like mine extra lemony and typically use 3-4 tablespoons.
Present!
Ladle into 4 soup bowls and garnish with extra herbs, lemon slices and lemon zest, if desired
Tips and Techniques for the Best Lemon Chicken Soup
- You can use leftover or rotisserie chicken to save time.
- Or, cook the chicken in an Instant Pot – it will be super simple to shred when it’s done cooking!
- Try shredding the chicken using a food processor to speed up the process even more.
- For more lemon flavor, add extra lemon juice 1 tablespoon at a time until the desired flavor is achieved.
- To lower the carb count even more, you can omit the shallot. Just be aware that the flavor may vary slightly.
FAQ’s
- How do you store extra Lemon Chicken Soup? Store any leftover soup in air-tight containers in the refrigerator and use within 3-4 days by gently reheating – do not boil.
- Can you freeze Lemon Chicken Soup with Cauliflower? Yes, you can freeze this Lemon Chicken Soup in air-tight containers. For best results allow to thaw before gently reheating. Use within 3 months.
Other Recipes to Try
Love this Keto Lemon Chicken Soup Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Keto Lemon Chicken Soup with Cauliflower Rice
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons shallot * minced
- 1/2 cup celery * diced
- 4 cups cauliflower rice
- 4 cups chicken bone broth
- 1 cup water
- 2 eggs * beaten
- 2 tablespoons lemon juice * freshly squeezed
- 2 cups cooked chicken * shredded
- 1/4 cup cilantro * or parsley, minced
- salt and pepper * to taste
- lemon zest * optional, garnish
Instructions
- Heat the olive oil in a stock pot or Dutch oven over medium heat.
- Add the shallot and celery and cook, stirring frequently until softened, about 3-4 minutes.
- Stir in the cauliflower rice, chicken bone broth, and water. Increase the heat to medium-high and gently boil until tender, about 7-8 minutes.
- Whisk in 1/4 cup of the hot stock to a small bowl with the beaten eggs. Pour the mixture back into the pot and stir well.
- Add the lemon juice, chicken, and cilantro to the pot and cook until heated through and slightly thickened, about 3-4 minutes.
- Taste and season with salt, pepper, and/or additional lemon juice, as needed.
- Ladle into 4 soup bowls and garnish with extra herbs and lemon zest, if desired.
Notes
Tips and Techniques for the Best Lemon Chicken Soup
- You can use leftover or rotisserie chicken to save time.
- Or, cook the chicken in an Instant Pot - it will be super simple to shred when it's done cooking!
- Try shredding the chicken using a food processor to speed up the process even more.
- For more lemon flavor, add extra lemon juice 1 tablespoon at a time until the desired flavor is achieved.
- To lower the carb count even more, you can omit the shallot. Just be aware that the flavor may vary slightly.
FAQ's
- How do you store extra Lemon Chicken Soup? Store any leftover soup in air-tight containers in the refrigerator and use within 3-4 days by gently reheating - do not boil.
- Can you freeze Lemon Chicken Soup with Cauliflower? Yes, you can freeze this Lemon Chicken Soup in air-tight containers. For best results allow to thaw before gently reheating. Use within 3 months.
