Lemony Greek Chicken Soup with Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Silky egg-and-lemon broth, shredded seared chicken thighs, and tender cauliflower rice standing in for the usual orzo. It tastes like a Greek taverna classic — bright, rich, and thickened with nothing but eggs, butter and good olive oil — and it comes together in one pot in about 45 minutes.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 1 cup diced celery
• 4 cloves garlic, thinly sliced
• 1 tsp dried Greek oregano
• 6 cups chicken broth
• 1 bay leaf
• 3 cups riced cauliflower (fresh or frozen)

• 3 large eggs
• 1 large egg yolk
• 1/3 cup fresh lemon juice
• 1 tsp lemon zest

• 1/3 cup chopped fresh dill
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp extra-virgin olive oil, for drizzling
• 1/4 tsp crushed red pepper flakes

Instructions

1. Pat the chicken thighs dry and season all over with the kosher salt and black pepper. Heat the 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
2. Add the thighs in a single layer and sear undisturbed for 4 minutes, until deeply browned, then flip and sear 3 minutes more. Transfer to a plate; they will not be cooked through yet.
3. Lower the heat to medium and add the butter, celery, and garlic. Cook, stirring and scraping up the browned bits, for 4 to 5 minutes until the celery softens and the garlic is fragrant but not colored. Stir in the oregano and cook 30 seconds.
4. Pour in the chicken broth, add the bay leaf, and return the chicken to the pot along with any juices. Bring to a bare simmer, then cover and cook at a gentle simmer (small bubbles only, about 195°F) for 18 to 20 minutes, until the chicken pulls apart easily.
5. Remove the chicken to a cutting board and discard the bay leaf. Shred the meat into bite-size pieces with two forks.
6. Stir the riced cauliflower into the simmering broth and cook 4 minutes for fresh or 6 minutes for frozen, just until tender with a slight bite. Return the shredded chicken to the pot, then turn the heat off completely and let the soup settle for 2 minutes — it must stop bubbling before the eggs go in.
7. Make the avgolemono: in a medium bowl, whisk the 3 eggs, extra yolk, lemon juice, and lemon zest until smooth and frothy, about 1 minute. Ladle in about 1 cup of the hot broth in a slow thin stream while whisking constantly, then repeat with a second cup. The mixture should be warm, loose, and pale yellow.
8. Pour the tempered egg mixture back into the pot in a steady stream, stirring the soup constantly with a wooden spoon. Set the heat to low and stir for 2 to 3 minutes, until the soup thickens slightly and coats the spoon like thin cream. Do not let it reach a boil or the eggs will curdle.
9. Stir in the dill and parsley and taste for salt and lemon — it should taste distinctly tart. Ladle into warm bowls, drizzle each with olive oil, and finish with a pinch of red pepper flakes.

Chef's tips

Nutrition (per serving, estimated)

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