Griechische Zitronen-Hähnchensuppe mit Blumenkohl und Spinat

A light Greek soup in the style of avgolemono: chicken, cauliflower and spinach become creamy with an egg and lemon binding, while remaining almost carb-free.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Chicken breast fillet
• 800 ml Water
• 1 pc Onion
• 250 g Cauliflower, cut into florets
• 150 g Baby spinach
• 2 pc Eggs
• 1 pc Lemon (juice and zest)
• 1 tbsp Olive oil
• 0.5 bunch Dill, chopped
• Salt
• Black pepper

Method

1. Finely dice the onion. Heat the olive oil in a pot and sweat the onion over medium heat for about 3 minutes until translucent.
2. Cut the chicken breast fillet into whole pieces, add them to the pot together with the water, season with salt and let simmer gently over low heat for about 15 minutes until cooked through.
3. Remove the chicken, let it cool briefly on a board and shred it into coarse strands using two forks.
4. Add the cauliflower to the broth and cook for about 8 minutes until just tender. Add the spinach and let it wilt briefly.
5. Whisk the eggs with the lemon juice in a bowl. Slowly whisk in some of the hot broth so the eggs do not curdle.
6. Stir the egg and lemon mixture back into the pot and let the soup thicken over low heat for about 2 minutes, stirring constantly, without letting it boil.
7. Return the chicken to the soup, season with salt, pepper and some grated lemon zest, and serve sprinkled with the chopped dill.