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Healthy Greek Lemon Chicken Soup (Keto Avgolemono)

A nourishing and zesty Greek lemon chicken soup that combines tender chicken, vibrant vegetables, and a creamy, tangy lemon-infused broth, perfect for cozy evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil Adds a rich, fruity flavor.
  • 1 medium onion, diced small Offers a sweet, aromatic base.
  • 1/2 cup carrot, diced small Brings a touch of sweetness and crunch.
  • 2 ribs celery, diced small Adds a refreshing, crisp element.
  • 2 cloves garlic, minced Infuses the soup with warmth and depth.
  • 2 bay leaves Provide an earthy aroma.
  • 3 cups cooked and shredded chicken The heart of the soup, offering tenderness and protein.
  • 4 cups chicken broth Forms the flavorful liquid base.
  • 2 cups cauliflower rice A low-carb alternative providing texture.
  • 2 large eggs, room temperature Contributes creaminess and richness.
  • 4 tbsp fresh lemon juice Adds a bright, zesty kick.
  • 1/2 tsp salt Enhances all the flavors.
  • 1/2 tsp black pepper Provides a mild heat.
  • to taste fresh dill and parsley, finely chopped Elevates aroma and adds freshness.
  • as needed lemon slices For garnish, adding a splash of color.

Method
 

Sauté Vegetables
  1. Heat 1 tablespoon of olive oil in a large soup pan over medium heat. Add the finely diced onion, carrot, and celery, and sauté for about 5 minutes, or until the vegetables become tender. Add the minced garlic and sauté for another minute.
Add Broth and Chicken
  1. Pour in 4 cups of chicken broth and toss in the 2 bay leaves. Bring to a boil. If using raw chicken breasts, add them now and let everything simmer on low heat for around 15 minutes. If using cooked and shredded chicken, stir it into the broth after this step.
Add Cauliflower Rice
  1. Stir in 2 cups of cauliflower rice and let it cook for an additional 3 minutes.
Prepare the Lemon Egg Sauce
  1. In a medium bowl, whisk together 2 large eggs and 4 tablespoons of fresh lemon juice. Temper the eggs by slowly pouring in 1-2 ladles of the hot soup broth while whisking vigorously.
Finish the Soup
  1. Gradually pour the tempered egg and lemon mixture into the soup, stirring continuously. Let simmer gently for about 3 minutes until thickened.
Season and Serve
  1. Taste the soup and season with salt and pepper. Serve hot, garnished with dill, parsley, lemon slices, and a drizzle of olive oil or a knob of butter.

Notes

For a creamier texture, blend part of the soup before adding the egg mixture. Variations can include adding spinach, kale, or zucchini.