Low Carb Lemon Rice Soup

Bright, creamy, and irresistibly comforting, this Low Carb Lemon Rice Soup is a modern twist on the classic Greek-inspired dish. Bursting with the tangy zest of fresh lemons and the earthy warmth of dill, this recipe swaps traditional rice for tender cauliflower rice, making it a wholesome, keto-friendly option that’s both satisfying and nutritious. Perfectly balanced with a velvety lemon-egg mixture (avgolemono-style) and vibrant vegetables like celery, carrots, and onions, this soup is the ultimate marriage of flavor and comfort. Optional shredded chicken adds a protein-packed boost, making it a versatile meal for any occasion. Ready in just 45 minutes, this gluten-free, low-carb soup is a cozy and flavorful choice for health-conscious food lovers!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 cup celery, diced
• 1 carrot, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth (or vegetable broth for vegetarian version)
• 3 cups cauliflower rice
• 2 juice of lemon
• 1 teaspoon lemon zest
• 3 egg yolks
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cooked and shredded chicken (optional)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced celery, carrot, and onion. Sauté for about 5 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Pour in the chicken or vegetable broth and bring the mixture to a boil.

Step 5

Once boiling, lower the heat to a simmer and add the cauliflower rice.

Step 6

Allow the soup to cook for about 10-15 minutes, or until the vegetables are tender.

Step 7

In a small bowl, whisk together the lemon juice, lemon zest, and egg yolks until blended.

Step 8

Gradually add a ladle of the hot soup broth into the lemon and egg mixture while continuing to whisk. This step is crucial to temper the eggs and prevent curdling.

Step 9

Slowly stir the tempered lemon-egg mixture back into the pot of soup.

Step 10

Add salt and black pepper to taste, and stir in fresh dill.

Step 11

For added protein, stir in the cooked shredded chicken if using.

Step 12

Simmer the soup gently for another 3-4 minutes, ensuring it does not boil.

Step 13

Taste and adjust the seasoning if necessary.

Step 14

Serve hot, garnished with additional dill if desired.

Nutrition Facts

Serving size	(2558.3g)

Amount per serving	% Daily Value*
Calories	1138.5

Total Fat 54.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 756.3mg	0%
Sodium 8071.0mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.0g
Protein 101.2g	0%

Vitamin D 54.9IU	0%
Calcium 375.2mg	0%
Iron 7.9mg	0%
Potassium 2987.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 35.6%

Carbs: 21.2%