This Greek lemon chicken soup recipe with cauliflower rice was inspired by the classic avgolemono soup—refreshing and comforting at the same time, and SO yummy. The lemon flavor is perfectly balanced by the Greek seasoning (which is a must)! It’s very easy to find (we found it at our local grocery store), but you can also order on Amazon.
Greek Lemon Chicken Soup
1/8 of recipe (about 1 cup): 111 calories, 2g total fat (0.5g sat. fat), 759mg sodium, 8.5g carbs, 2.5g fiber, 4g sugars, 15g protein
Click for WW Points® value*
1 lb. raw boneless skinless chicken breast
6 cups chicken broth
2 cups chopped carrots
1 cup chopped onion
2 tbsp. lemon juice
2 tsp. chopped garlic
1 tsp. Greek seasoning blend
3 cups frozen riced cauliflower
Optional seasonings: salt and black pepper
Place chicken in a large pot. Add all remaining ingredients except cauliflower. Gently stir. Bring to a boil.
Once boiling, reduce to a simmer. Stirring occasionally, cook for about 6 minutes, until chicken is fully cooked.
Transfer chicken to a large bowl, and shred with two forks.
Return chicken to the pot. Add cauliflower, and mix well. Continue to cook and stir occasionally until veggies have softened, about 6–8 more minutes.
MAKES 8 SERVINGS
HG FYI: Watching your sodium? Use reduced-sodium or low-sodium chicken broth to save 200–500mg sodium per serving.
Hungry for More Stovetop Soup Recipes?
Let the soup party continue after you make this Greek lemon chicken soup recipe with cauliflower rice…
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