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.
I don’t come from a Greek family, but I’ve always been obsessed with Greek food! There’s a local Greek food festival here in Dallas that I used to frequent, and I used to love going to Greek restaurants. Tzatziki, pita bread, and tons of dill and lemon? Come on! How can you go wrong?! It wasn’t until I was in my 20’s that I discovered Avgolemono or Greek Lemon Chicken Soup. I got the soup just as an appetizer as a restaurant, and it was love at first sip! I used to make this soup constantly for my husband when we were dating, and it was one of my favorite staples.
Traditionally, this soup is made with chicken broth, chicken, lemon, egg, veggies, and rice. It’s simple but packed with flavor. However, once I went paleo and then AIP, this soup completely fell out of my rotation. The problem was that I couldn’t see past the rice in this soup… or the eggs! How would I make it without rice and whole eggs? It’s possible!
This Paleo Greek Lemon Chicken soup is a low carb alternative to this flavor-packed soup. It’s even keto friendly, whole30, and is easily modified to be AIP.
Paleo Greek Lemon Chicken Soup
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.
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.
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.
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- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 cup carrot, diced
- 2 cups cauliflower rice
- 6 cups chicken broth
- 12-14 oz shredded chicken, precooked
- 1 tsp dried dill
- 2 tbsp fresh parsley (reserve some for topping)
- 1 tsp salt (salt further to taste)
- 3 egg yolks (omit for AIP)
- 1/2 cup lemon juice
- 1 cup kale, chopped
- Lemon wedges and lemon zest to serve
- Using a large stockpot, heat the oil on medium-low heat.
- 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.
- (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.
- Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.
- Add in the kale and stir for two more minutes to wilt the kale.
- Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.