Avgolemono Soup Paleo Diet
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Tuesday, June 18, 2013
Avgolemono (Greek Egg Lemon) Soup
Ok, sorry to have to do this, but I'm posting another soup recipe. It's been so snotty out lately in NY with torrential downpours that I've been craving another bowl of warm yummies. There's a Greek restaurant near my house from which my husband and I occasionally break down and order a big container of avgolemono soup. The soup has a slight hint of lemon flavor and a silky amazing brothy base. Most recipes add orzo (little rice-like pasta) and something like corn starch as a thickener. booooo! But avgolemono is a great summer soup because the lemon gives it a bit of a 'cool' sensation, if that makes any sense. And I wants it.
- 1lb raw boneless chicken breast, diced
- 3 cloves garlic, smushed with the flat blade of your knife and sliced
- 1 medium onion, diced
- 2 cups grated cauliflower (3 cups if you want more "stuff" floating around)
- 8 cups low-sodium chicken stock
- 4 eggs
- 1/2 cup fresh lemon juice (roughly 4 lemons depending on their size)
- 1 tsp lemon zest
- 1 - 2 tsp fresh torn parsley leaves
- Salt and pepper, to taste
- In a large stock pot, combine chicken, garlic, onion, cauliflower and chicken stock and bring to a boil. Immediately reduce the heat and simmer until the chicken is cooked, the onions are translucent, and the cauliflower is of the desired consistency. (Maybe 10 - 15 min?)
- While the pot is simmering, in a large bowl lightly whisk the eggs, lemon juice, and lemon zest. Here's a tip to get more juice out of your lemons - roll them on the countertop before you cut them. This will yield more juice when cut and squeezed.
- When the chicken and veggies in the pot have reached desired doneness, season with salt and pepper, and add torn parsley leaves.
- In order to add the egg mixture to the pot without making scrambled eggs, you'll need to temper the mixture. To do this, use a ladle or large spoon and scoop a bit of hot broth from the pot and pour it into the egg mixture while simultaneously whisking the eggs continuously. Do this a few more times until you add in at least a cup of broth, or feel that the temperature of the mixture has evened out to be stable enough to add to your pot. I err on the side of caution and add a LOT of broth.
- When the mixture is tempered to your heart's delight, dump it into the pot while whisking the entire soup until thoroughly combined. Now your soup has that delicious silky texture. Immediately turn off the stove and take the pot off the heat. Your soup is ready to serve!
Greek Chicken Soup – “Kotosoupa Avgolemono” (Keto, Low-Carb, Paleo, Dairy-Free, Gluten-Free)
One of my favorite quick meals to make from leftover roast chicken, is Greek chicken soup (Kotosoupa Avgolemono). It’s hearty, simple and so delicious, and it’s unlike any chicken soup you’ve tried before!
It’s a staple of the Greek diet and it’s one of my top comfort foods, a dish that transports me back to the cocoon of warmth, safety and cherished memories growing up on the Mediterranean coast of Greece.
The secret for this mouthwatering soup is the avgolemono – an egg-lemon sauce, that is often added in Greek recipes and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor.
Traditionally, the soup is prepared by boiling chicken with onions, celery and carrots until it is tender, and then using that broth to cook the rice, which is part of the original recipe. The soup is then finished off with the creamy avgolemono sauce and topped with the cooked chicken.
Rather than traditional rice, this recipe uses 0-carb shirataki (or “miracle”) rice. The fact that shirataki rice doesn’t need cooking significantly reduces the prep time for this dish, which makes it an ideal mid-week, delicious fix!
- 3 cups chicken or vegetable broth (I used homemade, which I always keep in the freezer)
- 1 egg (make sure it is room temperature!)
- 1 lemon
- 1 packet miracle rice
- 2 cups cooked chicken meat (boiled or roasted both work great)
- salt & pepper to taste
- Bring broth to boil in a medium pot.
- Drain miracle rice into a strainer and rinse for 30 seconds with clean water.
- Throw rice into the broth and turn off the heat. Take off the heat and add the cooked chicken meat so it starts warming up. Let sit for 5-10 minutes.
- Meanwhile prepare the avgolemono: Squeeze the lemon and set aside. Beat the egg in a small bowl until foamy. Slowly add the lemon juice to the egg while whisking continuously. Slowly add half a ladle of hot broth to the mixture while continuing to whisk. Continue adding broth (slowly!) and whisking, until the avgolemono is as hot as your soup. That usually takes about 2-3 ladles of broth.
- Slowly pour the avgolemono sauce back into the pot, whilst stirring. Add salt and pepper to taste.
- Place the lid on and leave for 3-4 minutes to thicken.
- Pour into serving dishes and top with freshly ground pepper, bacon crumbles or 1/2 tablespoon fresh parsley!
Note about the avgolemono sauce : One of the most common mistakes people make is using cold eggs and/or adding the broth to the egg-lemon mixture too quickly. As a result the egg whites curdle, and you end up with an egg drop soup. Use room temperature eggs, whisk vigorously and continuously, and add the broth slowly! If you follow these steps you are guaranteed to end up with a delicious, creamy soup!
Paleo Chicken Soup – Natural Cold and Flu Remedies
I always like to think I am superman since I eat Paleo and you know, I can never get sick. Well, for some reason I continue to believe I am invincible to illness and I always end up being wrong. Our whole family has been experiencing everything from coughing, sore throats, headaches, chills, fevers and pure exhaustion. Well, I know the healing power of bone broth and the girls were asking for paleo chicken soup.
In the spirit of minimal effort, this paleo chicken soup is easy, finished in under 30 minutes and a perfect paleo cold and flu remedy. Ever since getting my Instant Pot for Christmas, I try to use it as often as possible. Coming up with new Instant pot recipes is fun and an easy way to add variety to meals with minimal effort. Yippee for another easy soup recipe.
If you find yourself or someone in your family coming down with something, here are some perfect cold and flu remedies that will support you getting and staying healthy.
Paleo Cold Remedies
- This delicious paleo chicken soup recipe
- Easy Homemade Bone Broth
- Hydration and rest – drink lots of clear fluid, lots of broth, and sleep a ton
- Cinnamon – mix it with some local honey, and add to a hot tea that supports relieving your cough and congestion
- For the rest of my natural home remedies, check out our post here
I have worked on some new posts for homemade bone broth, and I have been doing a ton of research. I have been working on figuring out the perfect bone broth. Which part of the chicken is best, which aromatics are best, diced or whole, time, and lots of other variables. One thing I learned today, it doesn’t have to be perfect because it still tastes delicious.
Paleo Chicken Soup
Homemade chicken soup is just one of those heart-warming comfort foods that work all the time to provide comfort and happiness. Well for me at least. This paleo chicken soup passed the Wife, kid, and pit bull test when some broth splashed out. Not to mention, it is another recipe that is Whole 30 to add to your rotation.
I added the ginger and garlic to this soup to kick up its healing properties. Ginger is known for its anti-inflammatory properties and garlic for its anti-viral properties. You can spruce up this soup to your liking in many different ways. Add some mushrooms, sweet potato noodles or even some kelp noodles. This recipe is a blank canvas for you to paint.
Leave us a comment and let us know how you make this paleo chicken soup so we can try some variations.
I know I tend to be a messy eater sometimes and may or may not have an issue slurping my soup. I am publicly declaring I will work hard to enjoy my soup quietly. Here is a great tweet to remind those loud slurping eaters out there.
15.10.2017 1:29 pm Updated by Admin
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