Craving a soup that’s both luxuriously creamy and refreshingly light? You’ve found it! My absolute favorite thing about this recipe is its incredible texture, achieved without a single drop of cream. The secret? A classic technique of tempering eggs into a zesty lemon broth, creating a velvety finish that will have everyone asking for the recipe. It’s a 30-minute meal that delivers the deep, comforting flavor of a slow-simmered soup, making it a perfect weeknight wonder.
Ingredients
• 2 tablespoons / 30 ml avocado oil or olive oil
• 1 medium orange bell pepper, seeded and diced, about 1 cup / 150g
• 1 medium onion, diced, about 1 cup / 150g
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1½ teaspoons sea salt, or more to taste
• ½ teaspoon ground black pepper, or more to taste
• 2 quarts / 1.9 liters chicken stock or bone broth
• 2 cups / 200g riced cauliflower
• 4 large eggs
• ¼ cup / 60 ml fresh lemon juice
• 4 cups / 560g shredded rotisserie chicken
• 3 cups / 90g fresh baby spinach
• 3 tablespoons chopped fresh dill
Instructions
1. Directions
2. Heat the oil in a stockpot or Dutch oven over medium heat. Add the bell pepper and onion and sauté until tender, about 4 minutes. Stir in the garlic, red pepper flakes, salt, and black pepper, and cook until fragrant, about 2 minutes.
3. Pour in the chicken stock and increase the heat to high. Bring the soup to a boil, then add the riced cauliflower and cook for 5 minutes.
4. While the cauliflower cooks, whisk the eggs and fresh lemon juice together in a medium bowl until light and frothy.
5. To temper the eggs, remove 1 cup of the boiling stock from the pot. While whisking constantly, very slowly stream the hot stock into the egg-lemon mixture. This prevents the eggs from scrambling. Once combined, whisk for another minute.
6. Pour the tempered egg mixture back into the pot, stirring to combine. Reduce the heat to medium-low.
7. Stir in the shredded chicken, fresh spinach, and dill. Cook, stirring gently, just until the spinach has wilted completely.
8. Taste the soup and adjust seasoning with additional salt and pepper if desired before serving.
Nutritional Information
• Nutrition
• PER SERVING (2 cups)
• CALORIES: 177
• FAT: 7.9g
• PROTEIN: 19.1g
• TOTAL CARBS: 6.6g
• FIBER: 1.7g
• NET CARBS: 4.9g
Pro Tips
• The key to a silky, non-scrambled soup is to pour the hot broth into the eggs *very* slowly while whisking nonstop. Do not rush this step!
• For the brightest flavor, add the fresh dill and lemon juice at the very end of cooking. Overcooking can dull their vibrant taste.
• When buying rotisserie chicken, check the list for hidden sugars like evaporated cane juice to keep the soup low-carb.
• This soup is best enjoyed fresh. If you must reheat, do so gently over low heat and avoid boiling, as the egg-based broth can separate.
FAQ
Q: How do you make this soup creamy without cream
A: The secret to the creamy texture is a classic technique called tempering. We slowly whisk hot, lemony broth into raw eggs. This gently cooks the eggs, creating a velvety, rich base for the soup without a single drop of dairy.
Q: My eggs scrambled in the soup what went wrong
A: Scrambled eggs happen when the hot broth is added to the eggs too quickly, shocking them. To prevent this, pour the hot broth into the egg-lemon mixture in a very slow, thin stream while whisking constantly. Patience is key to a silky smooth soup.
Q: Can I make this lemon chicken soup ahead of time
A: This soup is best served immediately after cooking. Because the broth is thickened with eggs, it can separate or change texture if boiled or reheated too aggressively. For best results, enjoy it fresh. If you must reheat, do so gently on low heat and do not boil.
Q: Can I use something other than riced cauliflower
A: Absolutely. For a similar low-carb option, you could use zucchini noodles added at the end. If you’re not concerned with carbs, traditional orzo or white rice are classic additions that work wonderfully. You will need to adjust the cooking time accordingly.
