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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.

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

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 rice or orzo, 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.

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.

Is Greek Lemon Chicken Soup Healthy?

Healthy is always a subjective concept, but this soup is super wholesome! It’s packed with veggies, healthy protein, and herbs.

Can you freeze Greek Lemon Chicken Soup?

I think this soup is best fresh, but you can also freeze it if needed.

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

★★★★★

5 from 32 reviews
  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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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.

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrot, diced
  • 2 cups cauliflower, riced
  • 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)
  • 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.

  • Prep Time: 10
  • Cook Time: 30
  • 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