Silky Lemon Chicken Soup with Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

A velvety Greek egg-lemon soup made without a grain of rice — tender shredded chicken thighs and cauliflower rice simmered in golden broth, then thickened with a tempered egg-and-lemon liaison until it turns glossy and rich. Bright, deeply savory, and loaded with good fat, it tastes like a Sunday lunch in Athens and comes together in under an hour.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 stalks celery, thinly sliced
• 3 cloves garlic, minced
• 1.5 lb boneless skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 tsp dried Greek oregano
• 1 bay leaf
• 1.25 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 cups riced cauliflower (fresh or frozen)

• 3 large eggs
• 1 egg yolk
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp unsalted butter

• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp grated lemon zest
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Heat 3 tablespoons olive oil in a 5- to 6-quart pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 6 to 7 minutes, until softened but not browned. Add the garlic and cook 45 seconds more, until fragrant.
2. Add the chicken thighs, chicken broth, oregano, bay leaf, 1 1/4 teaspoons salt, and the black pepper. Bring to a bare simmer over medium-high heat, then reduce to low so only a few bubbles break the surface. Cover partially and poach for 20 to 22 minutes, until the chicken shreds easily and reads 175°F on an instant-read thermometer.
3. Transfer the chicken to a plate with tongs. Discard the bay leaf. Stir the riced cauliflower into the simmering broth and cook 4 to 5 minutes, just until tender with a little bite. Turn the heat off and let the pot stand 3 minutes so the broth drops below a boil (about 180°F) — this protects the eggs from scrambling.
4. While the cauliflower cooks, shred the chicken into bite-size pieces with two forks and set aside.
5. Make the liaison: in a medium bowl, whisk the 3 eggs and extra yolk hard for 60 seconds until pale and frothy. Whisk in the lemon juice in a slow stream.
6. Temper the eggs: ladle about 1/2 cup of the hot broth into the egg mixture in a thin stream while whisking constantly. Repeat with two more ladles of broth, whisking the whole time, until the bowl feels warm to the touch.
7. Pour the tempered mixture back into the pot in a steady stream, stirring constantly with a wooden spoon. Set over the lowest heat and stir for 2 to 3 minutes, until the soup turns opaque, pale gold, and lightly coats the back of the spoon. Do not let it boil or it will curdle.
8. Stir in the shredded chicken and the butter until the butter melts. Taste and add salt and more lemon juice as needed — it should taste distinctly tart.
9. Ladle into warm bowls, then top each with dill, parsley, lemon zest, a drizzle of olive oil, and a final grind of black pepper. Serve immediately.

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Nutrition (per serving, estimated)

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