Dairy Free Keto Cooking by Kyndra Holley

Author:Kyndra Holley
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2019-02-15T00:00:00+00:00

PER SERVING:

CALORIES: 260

FAT: 16g

PROTEIN: 21g

TOTAL CARBS: 6.4g

FIBER: 1.1g

NET CARBS: 5.3g

LEMONY GREEK CHICKEN SOUP

MAKES: 4 quarts (2 cups per serving) · PREP TIME: 10 minutes · COOK TIME: 20 minutes

My favorite thing about this soup is how delightfully creamy it is. It gives the illusion that it contains dairy, all from tempering whisked eggs into the broth. The flavors come together in under thirty minutes, but the soup tastes like it simmered away all day.

INGREDIENTS

• 2 tablespoons avocado oil or olive oil

• 1 medium orange bell pepper, seeded and diced (about 1 cup)

• 1 medium onion, diced (about 1 cup)

• 3 cloves garlic, minced

• ½ teaspoon red pepper flakes

• 1½ teaspoons sea salt, or more to taste

• ½ teaspoon ground black pepper, or more to taste

• 2 quarts chicken stock or bone broth (here)

• 2 cups riced cauliflower

• 4 large eggs

• ¼ cup fresh lemon juice

• 4 cups shredded rotisserie chicken

• 3 cups fresh baby spinach

• 3 tablespoons chopped fresh dill

DIRECTIONS

1. Heat the oil in a stockpot or Dutch oven over medium heat. Add the bell pepper and onion and sauté until they are tender, about 4 minutes. Add the garlic, red pepper flakes, salt, and black pepper. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes.

2. Add the chicken stock and increase the heat to high. Bring to a boil, then add the riced cauliflower and cook for 5 minutes.

3. While the cauliflower is cooking, whisk the eggs and lemon juice together in a medium bowl until they are frothy.

4. Remove 1 cup of the boiling stock from the pot and very gradually pour it into the lemon-egg mixture, whisking constantly to temper the eggs. If you do this step too quickly, you’ll end up with scrambled eggs. Once all the stock is added, whisk for 1 additional minute, then pour the mixture into the pot and stir to combine.

5. Reduce the heat to medium-low and mix in the chicken, spinach, and dill. Cook, stirring constantly, until the spinach is wilted.

6. Taste and add more salt and pepper, if desired.

tip: One large rotisserie chicken should be the perfect size to yield 4 cups of shredded chicken. When selecting your chicken, be sure to check for added sugars. Many store-bought rotisserie chickens have evaporated cane juice added.

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