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Home » Recipes » Soups & Stews » Low-Carb Greek Lemon Chicken Soup Recipe (Avgolemono)

Low-Carb Greek Lemon Chicken Soup Recipe (Avgolemono)

March 10, 2016 4 Comments

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This Low-Carb Greek Lemon Chicken Soup, also known as Avgolemono, is a quick and easy homemade healthy soup. This lower carb version with cauliflower rice, is also naturally gluten-free.

(For your shopping convenience, this post contains affiliate links.)

Easy Low-Carb Greek Lemon Chicken Soup (Avgolemono) recipe - Healthy lower carb version that is also gluten-free and dairy-free. SnappyGourmet.com

If you’ve ever had Avgolemono, you know how delicious and light it is! I love lemon and chicken together don’t you? You may remember my recent one pan Easy Lemon Chicken dinner recipe.

Well I have the best healthy homemade chicken soup recipe for you today with lemon and chicken! This recipe for chicken soup, is a little different than the traditional Greek Lemon Chicken Rice soup.

The traditional Avgolemono version uses rice and can take a long time to make. My version of the Greek Lemon Chicken Rice soup is a lot quicker (or should I say “snappier”), and uses cauliflower rice to make it a lower carb version. If you aren’t concerned about the carbs or prefer the rice check out the notes at the bottom of the recipe.

If you want another lower-carb soup option, you may like my Chicken Tortilla Soup as well. This Slow Cooker Spicy Sausage and Corn Soup is also great but probably not as low carb.

Easy Low-Carb Greek Lemon Chicken Soup (Avgolemono) recipe - Healthy lower carb version that is also gluten-free and dairy-free. SnappyGourmet.com

Wondering how to make cauliflower rice? It’s very quick and easy to make. The quickest and easiest way to make cauliflower rice is to use a food processor. All you do is place chopped cauliflower in the food processor and process until it’s finely chopped and until the cauliflower pieces are about the size of rice. If you don’t have a food processor, you could also use a grater, but it will take a lot longer.

Easy Low-Carb Greek Lemon Chicken Soup (Avgolemono) recipe - Healthy lower carb version that is also gluten-free and dairy-free. SnappyGourmet.com

There really aren’t a lot of ingredients in this Low-Carb Greek Lemon Chicken Soup. Start with some chicken broth in a large saucepan over medium to medium-high heat. While that’s heating, mix together the eggs and lemon juice (I think I personally would add MORE lemon juice because I like it really lemony, but that’s just me). Fresh lemon juice is the best if you have it.

When the broth is hot, slowly add some to the eggs and lemon juice to bring the temperature of the eggs up. Be VERY careful! Add the broth very slowly. If you don’t add the broth slowly or don’t add enough of the hot broth, the eggs will curdle and you’ll have scrambled eggs in your soup!

Once the broth and eggs and lemon are combined,  add a little bit of the shredded chicken (check out my recent post on how to make shredded chicken) and cauliflower rice to the pan and use an immersion blender to process it a bit to thicken the soup a little and to chop some of the chicken. Then add the rest of the chicken and cauliflower rice and cook until heated through.

Add a little salt and pepper to taste. I also like to add fresh (or dry dill) as well and a slice of lemon for garnish. Perfect spring soup! Hope you enjoy my Low-Carb Greek Lemon Chicken Soup!

Easy Low-Carb Greek Lemon Chicken Soup (Avgolemono) recipe - Healthy lower carb version that is also gluten-free and dairy-free. SnappyGourmet.com

Hope you enjoy! Looking for more low carb ideas? My Low Carb Chicken Dinner Recipes post has some good ones!


Looking for more Greek inspired recipes? Check out my Greek Fries, Homemade Tzatziki, and Chicken Greek Salad Wrap. These recipes for Greek Salad, Chicken Gyro, and Greek Spinach Pie also look great from other bloggers.

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3.67 from 3 votes

Low Carb Greek Lemon Chicken Soup Recipe (Avgolemono)

Easy Low-Carb Greek Lemon Chicken Soup, a healthy homemade soup!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Author Lisa Huff

Ingredients

  • 4 cups chicken broth
  • 3 eggs
  • 1/4 cup fresh lemon juice
  • 2 cups cauliflower rice (see note below), divided
  • 2 cups precooked shredded chicken divided
  • Salt & Pepper
  • Fresh dill (optional)
  • Lemon slices (optional)

Instructions

  • Place chicken broth in a large saucepan over medium heat.
  • Meanwhile, beat eggs and lemon juice in medium mixing bowl. When chicken broth is hot, slowing add about 1 cup of the broth to the bowl with the eggs mixing continuously until eggs are warm. Slowly pour mixture back into saucepan.
  • Add about 1 cup of the cauliflower rice and 1/2 cup of chicken to saucepan. With immersion blender, process until soup is slightly thickened and chicken is finely chopped. Add remaining cauliflower and chicken to pan and cook another 5-7 minutes, stirring occasionally, or until heated through. Add salt and pepper to taste.
  • Serve with fresh dill and lemon slices if desired.

Notes

SNAPPY TIPS: To make cauliflower rice, chop large fresh cauliflower into large pieces and place in food processor. Process until finely chopped about the size of rice. One small head of cauliflower roughly made 6 cups of "rice".
SNAPPY SUBSTITUTIONS: Instead of cauliflower rice you could use arborio rice. If rice is uncooked, cook soup longer until rice is soft.
Course: Soup
Cuisine: Greek
Keywords: homemade soup, winter low carb soup
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Other Greek inspired recipes you may enjoy:

  • Baked Greek French Fries – Snappy Gourmet
  • Tzatziki (Greek Sauce) – Snappy Gourmet
  • Chicken Greek Salad Wrap Sandwich – Snappy Gourmet
  •  

Tags: Avgolemono, cauliflower rice, chicken, gluten free, Greek, healthy, lemon, low carb, recipe, soup, spring Categories: Recipes, Soups & Stews

About the Author

Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites. <More about Lisa Huff>

Reader Interactions

Comments

  1. Maria G says

    March 3, 2019 at 5:30 pm

    This soup was not good. Not very eggy or lemony even after adding extra of both. Not at all authentic. Disappointing.

    Reply
  2. Nancy says

    September 9, 2018 at 6:31 pm

    This recipe is delicious and easy! The longer the cauliflower rice mixed with the broth the more flavorful. We will make this a staple in our menu plans.

    Reply
    • Lisa Huff says

      September 11, 2018 at 11:07 am

      So happy to hear you are enjoying the soup! :)

      Reply
  3. Leslie H says

    January 29, 2018 at 11:25 am

    Using the cauliflower for the rice is such a great idea

    Reply

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Lisa Huff is a cookbook author, recipe developer, food stylist, food photographer, & award-winning home chef.

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