Keto Lemon Chicken Soup Recipe
Nothing beats a warm, filling bowl of soup when winter rolls around. For me, chicken soup is more than food – it’s my comforting remedy in a bowl to keep me going during chilly days.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
1 tablespoon olive oil
3 cups chopped chicken (cooked)
3 ½ cups chicken broth
¼ cup chopped onion
Salt and pepper
½ cup lemon juice
1 large egg
1 bay leaf
2 cups frozen cauliflower rice
Ingredients
1 tablespoon olive oil
3 cups chopped chicken (cooked)
3 ½ cups chicken broth
¼ cup chopped onion
Salt and pepper
½ cup lemon juice
1 large egg
1 bay leaf
2 cups frozen cauliflower rice
Directions
Take a cooking pot and put it over medium flame.
Add some oil and add onions and other seasoning once it’s heated.
Add salt and pepper to taste and keep stirring until the onions become translucent. Put chicken broth and bay leaf in the mixture and let it simmer.
Now, add the chopped chicken with cauliflower rice.
Let it simmer for another 10 minutes until the rice becomes soft.
Take a medium bowl, add lemon and egg to it, and whisk thoroughly.
Gently ladle 1 cup of hot broth from the cooking pot into the egg-lemon mixture.
Whisk it briefly and put the mixture back into the cooking pot. Take out the bay leaf and add more seasoning (if required).
Serve hot with green onions/freshly chopped parsley and lemon slices.
Nutritional Value:
Calories 230 kCal Fat 6.5 g Carbohydrates: 6.7 g Protein 33.9 g
