This paleo Greek lemon chicken soup is comforting, fresh, and nourishing! It’s low carb, whole30 compliant, and is easily modified to be keto and AIP.

Greek Lemon Chicken Soup

 

 

 

What is Greek Lemon Chicken Soup (or Avgolemono)?

Avgolemono is a Greek Chicken Soup that’s traditionally made with rice (or orzo), chicken, vegetables, eggs, and lots of lemon and fresh herbs!

Not only is this soup crazy flavorful, but its nutrient-dense and healthy! Tons of veggies, herbs, good quality fats, and nourishing chicken broth. All of these ingredients make it super filling as well.

This soup is also a great transitional recipe between summer and fall, as well as winter and spring. Because it’s a soup, it’s warm and nourishing by nature, but the lemon and veggies also make for an incredibly light and refreshing meal. I’ve had this on my list to recreate for months, and this finally felt like a great time to go for it! And boy… am I happy I did.

This particular recipe is paleo, gluten-free, grain-free, and can be modified to be keto and AIP friendly.

Greek Lemon Chicken Soup

How to Make Greek Lemon Chicken Soup

  • Start preparing the vegetables: Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened. Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
  • Temper the eggs: Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
  • Combine the rest of the ingredients: Add the chicken and lemon juice to the soup and simmer for about 10 minutes. Add in the kale and stir for two more minutes to wilt the kale.

Tips & Tricks for Greek Lemon Chicken Soup

Use fresh lemon

It makes a big difference in the flavor!

Save time with pre-cooked chicken

Using something like a good quality rotisserie chicken or leftover chicken is a big time saver.

 

The Ingredients You’ll Need for the Paleo Greek Lemon Chicken Soup

Chicken and chicken broth

You can make your own broth from a whole chicken and save the shredded chicken for the soup (which is my preferred method) or you can make them separately.

Onion and carrot

If you’re very low carb or keto, you can leave out the carrots.

Cauliflower rice

Traditionally this soup is made with white rice, so this is the rice substitute.

Egg yolks (omit for AIP)

Egg yolks give the soup a big healthy fat boost, tons of added flavor, and some added yellow coloring. They’re an early AIP reintroduction, but you can leave them out if you’re still avoiding them.

Greek lemon chicken soup

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Paleo Greek Lemon Chicken Soup (Low Carb, Keto, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This paleo Greek lemon chicken soup is comforting, fresh, and nourishing! It’s low carb, whole30 compliant, and is easily modified to be keto and AIP.


Scale

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrot, diced
  • 2 cups cauliflower, riced
  • 6 cups chicken broth
  • 1214 oz shredded chicken, precooked
  • 1 tsp dried dill
  • 2 tbsp fresh parsley (reserve some for topping)
  • 1 tsp salt (salt further to taste)
  • 1/2 tsp black pepper (omit for AIP)
  • 3 egg yolks (omit for AIP)
  • 1/2 cup lemon juice
  • 1 cup kale, chopped
  • Lemon wedges and lemon zest to serve

Instructions

  1.  Using a large stockpot, heat the oil on medium-low heat.
  2. Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
  3. Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
  4. (Skip this step for AIP) Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
  5. Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.
  6. Add in the kale and stir for two more minutes to wilt the kale.
  7. Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

Notes

All nutritional information are estimations and will vary. Nutritional facts do not include optional ingredients.

  • Category: Soup
  • Method: stove top
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving
  • Calories: 279
  • Fat: 13.1g
  • Carbohydrates: 13.3g
  • Fiber: 2.9g
  • Protein: 28.5g

Greek Lemon Chicken Soup