Description
A zesty low-carb soup that reimagines Greek avgolemono with keto-friendly ingredients. Tender chicken thighs, aromatic vegetables, and fresh lemon juice create a bright, satisfying broth. Grain-free “orzo” adds texture without carbs, perfect for a keto lifestyle.
Ingredients
2 1/2 lbs chicken thighs, bone-in and skinless
6 tbsp olive oil, divided
4 medium carrots, 2 whole (for stock) and 2 diced
4 medium celery ribs, 2 whole (for stock) and 2 diced
2 medium onions, 1 whole (for stock) and 1 diced
3 cloves garlic, freshly minced
2 tbsp freshly squeezed lemon juice
Zest of 1 lemon
4 cups chicken stock (low-sodium)
2 large eggs
1/4 cup flat-leaf parsley, chopped
1 1/2 tsp salt
1 tsp black pepper
1/2 cup grain-free “orzo” (optional, omit for paleo version)
Instructions
Pat chicken thighs dry and season with 1 tsp salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat; brown chicken for 4-5 minutes per side. Remove and set aside.
In the same pot, add 4 tbsp olive oil. Sauté whole carrots, celery, and onion (for stock) for 5 minutes to form aromatics. Deglaze with 1 cup water and simmer for 15 minutes, straining through a sieve to reserve stock.
Return browned chicken to pot. Add diced vegetables, minced garlic, 1 tbsp lemon juice, lemon zest, and 3 cups reserved stock. Simmer covered for 30 minutes.
For final 8 minutes, add grain-free orzo (if using) and remaining stock. Whisk 2 eggs with 1 tbsp lemon juice; stir into soup off heat until slightly thickened. Garnish with parsley.
Notes
Use bone-in chicken thighs for richer stock flavor.
Replace onions with leeks for lower carbs.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main dish
- Method: Simmering
- Cuisine: American-Mediterranean