Low Carb Lemon Rice Soup
Bright, comforting, and remarkably healthy, this Low Carb Lemon Rice Soup is a refreshing twist on a traditional favorite. Crafted with vibrant flavors from fresh lemon juice, zest, and dill, this keto-friendly soup replaces classic rice with nutrient-packed cauliflower rice for a low-carb alternative. Velvety egg yolks lend richness to the broth, while sautéed vegetables add depth and texture. Optional shredded chicken makes it a hearty choice for a protein-packed meal, perfect for cold days or a light dinner. Ready in just 45 minutes, this satisfying soup is gluten-free, keto-friendly, and easily adapted to vegetarian diets with vegetable broth. Serve it hot with a sprinkle of extra dill for an elegant finish that’s as flavorful as it is healthy! Perfect for anyone craving bright, zesty flavors with a wholesome, low-carb twist.
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Recipe Information
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)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced celery, carrot, and onion. Sauté for about 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Once boiling, lower the heat to a simmer and add the cauliflower rice.
Allow the soup to cook for about 10-15 minutes, or until the vegetables are tender.
In a small bowl, whisk together the lemon juice, lemon zest, and egg yolks until blended.
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.
Slowly stir the tempered lemon-egg mixture back into the pot of soup.
Add salt and black pepper to taste, and stir in fresh dill.
For added protein, stir in the cooked shredded chicken if using.
Simmer the soup gently for another 3-4 minutes, ensuring it does not boil.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with additional dill if desired.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 8071 mg | 351% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.0 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 375 mg | 29% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2988 mg | 64% | |
*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.
