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.
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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.
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.
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!
Hope you enjoy!
Low Carb Greek Lemon Chicken Soup Recipe (Avgolemono)
- 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.
Other Greek inspired recipes you may enjoy: