Yiayia’s Avgolemono soup Low Carb Version
INGREDIENTS:
- 1 whole chicken
- Handful of parsley
- 1 large onion cut in 1/2
- 3 cloves garlic (whole)
- 4 celery sticks cut in 1/2
- 2 cups chicken broth
- 1/2 packet of frozen cauliflower rice
- 1/2 teaspoon paprika
- 4 tablespoons lemon juice
- 2 eggs
- 3 & 1/2 Tablespoons plain Greek yogurt INSTRUCTIONS: Place the chicken in a large pot and cover it with cold water with 1 teaspoon of salt. Bring to a boil, reduce to a simmer, cover pot, and cook for 1 hour. Make sure to remove the foam that rises to the surface while the chicken is cooking. Add the onion, garlic, celery and parsley. Let the chicken boil for 1 hour or until it is at 165°F. Add more water if the water gets too low. Preheat oven to broil. Remove the chicken carefully from the pot and place it on a sheet pan or a roasting pan. Baste the chicken with one tablespoon of butter, sprinkle some salt, pepper and paprika and place it in the oven for about 10 minutes or until it gets golden and crispy. Strain the broth to remove all the vegetables and place back on the stove top. Set the vegetables aside so you can put them in a blender and add them to the soup for a creamy texture. Taste the broth to see if you need to add more salt. Add the 2 cups of additional chicken broth to the pot, then add the cauliflower rice & let simmer. Blend the vegetables in the blender and add the blended vegetables to the pot as well. Boil for an additional 10 minutes so the cauliflower can cook. Meanwhile, add the lemon juice to a bowl along with the eggs and yogurt and whisk well. Slowly add a ladle of hot broth to the yogurt mixture and whisk well. Repeat this about 4-5 times then add the egg mixture to the bigger pot of broth and mix well. Enjoy a bowl of soup with some chicken on the side or put some pieces of chicken in your soup as my mom used to do for us growing up. Voilà! Enjoy! tags: main course
