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Greek Lemon Chicken Soup: Avgolemono

This version keeps all the bold, zesty flavors while staying low-carb. Swap in cauliflower rice or resistant starch rice. Pair it with low-carb pita bread or crunchy pita chips for a nourishing meal that feels both hearty and refreshing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine Greek
Servings 6

Equipment

  • 1 knife
  • 1 large pot
  • 1 large spooon
  • 1 medium bowl
  • 1 ladle
  • 1 whisk

Ingredients
  

  • 10 cups chicken broth
  • 3 Tbsp. extra virgin olive oil
  • 8 cloves garlic minced
  • 1 onion chopped
  • 1 lemon zested and juiced
  • 2 cups chicken shredded
  • 1 cup cooked cauliflower rice or resistant starch rice
  • 1/2 tsp. crushed red peppe
  • Salt and pepper
  • 1/2 cup carrots sliced or diced
  • 1/2 cup celery finely diced
  • 2 bay leaves
  • 2 eggs
  • Parsley chopped
  • 1 tsp. dill

Instructions
 

  • In a large pot, heat the extra virgin olive oil.
  • Saute the onion, garlic, celery and carrots until soft.
  • Add the chicken broth, bay leaf and shredded chicken.
  • Bring to a boil.
  • Reduce the heat and simmer 15 minutes.
  • Add the cauliflower rice or resistant starch rice.
  • Cook 10 minutes.
  • In a separate bowl, whisk the eggs.
  • Temper the eggs with some of the hot broth.
  • Stir tempered egg mixture into the soup.
  • Cook 5 more minutes.
  • Stir in the dill before serving.
Keyword Avgolemono, Chicken soup recipe, Greek Lemon Chicken Soup, Greek Soup, Keto Soup, Low-Carb Soup