A light, comforting Greek lemon chicken soup that’s creamy, protein-packed, and naturally low-carb or made with Arborio rice for added creaminess. Perfect for cozy weeknights or meal prep.
Servings: 4
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Dietary Badges: High-Protein | Gluten-Free | Dairy-Free | Low-Carb Option Available
Ingredients
Soup Base
- 1 tbsp extra-virgin olive oil
- 1 medium sweet onion, finely diced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 4 cups low-sodium chicken stock
- 1 bay leaf
- 2 cups cooked shredded chicken breast (high-protein boost)
Low-Carb Thickener (Choose One)
- ¼ cup Arborio rice (light & creamy, moderate carbs)
OR - 1 cup cauliflower rice (very low carb)
Avgolemono Lemon-Egg Finish (Optional)
- 2 large eggs
- ¼ cup fresh lemon juice (1–2 lemons)
Garnish
- 2 tbsp chopped fresh parsley or dill (optional)
Instructions
-
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté 5–6 minutes until softened and slightly translucent.
Tip: Reduce heat if vegetables brown too quickly. -
Add Garlic & Seasoning
Stir in garlic, salt, and black pepper. Cook 30 seconds until fragrant.
Tip: Avoid browning garlic to prevent bitterness. -
Simmer with Chicken + Rice/Cauliflower
Add chicken stock, shredded chicken, bay leaf, and Arborio rice (or cauliflower rice). Bring to a boil, then reduce heat to a gentle simmer. Cook 20–25 minutes until rice is tender or cauliflower is softened.
Goal: Rice will release natural starch for creamy soup. -
Avgolemono Finish (Optional)
Whisk eggs with lemon juice in a bowl. Slowly temper by adding ½ cup of hot soup while whisking constantly. Stir mixture back into pot. Warm gently without boiling to avoid curdling. -
Final Adjustments & Serve
Remove bay leaf. Taste and adjust salt, pepper, or lemon juice. Garnish with parsley or dill. Serve warm.
Notes
- Use cauliflower rice for the lowest carb version.
- Do not boil after adding eggs; avgolemono may separate.
- For extra protein, add collagen powder or additional shredded chicken.
- Can substitute chicken thighs for richer flavor.
Ingredient Details & Substitutions
- Olive Oil: Use extra-virgin for best flavor.
- Chicken Breast: Lean and protein-packed. Swap for thighs for more richness.
-
Arborio Rice: Adds creaminess naturally.
- Low-Carb Sub: Cauliflower rice (1 cup)
- Keto Option: Skip rice, add 2 tbsp cream blended with eggs (non-traditional)
-
Eggs + Lemon: Key to silky avgolemono texture.
- Egg-Free Option: Omit eggs; soup remains tasty but less silky
- Fresh Herbs: Parsley or dill preferred. Swap with chives or green onion if needed.
Recipe Variations & Serving Suggestions
Flavor Variations:
- Garlic Lovers: Add 2 extra minced cloves.
- Creamier Soup: Use ½ cup Arborio rice instead of ¼ cup.
- Extra Bright: Add lemon zest along with juice.
- Mediterranean Greens: Stir in spinach or kale during last 5 minutes.
Dietary Variations:
- Keto: Use cauliflower rice and reduce carrots.
- Dairy-Free: Already dairy-free.
- Gluten-Free: Naturally GF (confirm stock is GF).
Serving Suggestions:
- Serve with toasted low-carb pita or almond-flour crackers.
- Optional dollop of Greek yogurt for creaminess.
- Pair with fresh cucumber-tomato salad.
Storage & Make-Ahead Tips
- Refrigerator: Airtight container, 3–4 days.
- Freezer: Freeze before adding eggs for up to 3 months (avgolemono doesn’t freeze well).
- Reheating: Warm gently on stovetop; do not boil if eggs have been added.
- Make-Ahead: Prepare soup base 1–2 days ahead; add avgolemono right before serving.
Nutrition Facts (Per Serving — 4 servings, cauliflower rice version)
- Calories: 270
- Protein: 34 g
- Carbs: 7 g
- Fat: 10 g
- Fiber: 1 g
- Net Carbs: ~6 g
Dietary Highlights: High-Protein | Low-Carb Option | Gluten-Free | Dairy-Free
Frequently Asked Questions
Q: Can I make this without eggs?
A: Yes! The soup will lose the signature silky texture but remains flavorful.
Q: Can I use chicken thighs instead of breast?
A: Absolutely — thighs add richness and slightly more fat. Adjust simmering time if needed.
Q: Can I use pre-cooked rice?
A: Yes, but add it in the last 5 minutes of simmering to avoid overcooking.
Q: Can I freeze the finished soup?
A: Freeze before adding eggs for up to 3 months. Once eggs are in, freezing isn’t recommended.
Personal Note
I love making this Greek Lemon Chicken Soup on busy days when I want something comforting yet fresh. The combination of tender chicken, bright lemon, and silky egg finish hits all the cozy-food marks without feeling heavy. With Arborio rice, it’s naturally creamy, and with cauliflower rice, it’s low-carb magic — either way, it’s sunshine in a bowl.
