A bright, comforting, protein-packed Greek lemon chicken soup made lighter and lower in carbs, with a silky avgolemono finish.
Recipe Card
Greek Lemon Chicken Soup (Light Avgolemono Style — High-Protein & Low-Carb)
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Dietary: Gluten-Free • Low-Carb • High-Protein • Naturally Dairy-Free
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 aromatics:
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté 5–6 minutes, until softened. -
Add garlic + seasoning:
Stir in garlic, salt, and pepper. Cook 30 seconds until fragrant. -
Simmer with chicken + rice:
Add Arborio rice (or cauliflower rice), chicken stock, bay leaf, and shredded chicken.
Bring to a boil, then lower heat. Simmer 20–25 minutes, until the rice is tender or cauliflower softened. -
Avgolemono finish (optional):
In a bowl, whisk the eggs with lemon juice. Slowly ladle in ½ cup of hot soup, whisking constantly to temper.
Return the egg-lemon mixture to the pot. Warm gently — do not boil — to achieve a silky texture. -
Serve:
Remove bay leaf. Adjust seasoning or lemon to taste. Garnish with fresh parsley or dill.
Notes
- Use cauliflower rice for the lowest carb version.
- Don’t boil after adding eggs — avgolemono will separate.
- For extra protein, add collagen powder or more shredded chicken.
INTRODUCTION
Nothing beats a warm, bright bowl of Greek lemon chicken soup — and this light avgolemono-style version is creamy, comforting, and naturally high in protein without being heavy. I love making this on days when I want something cozy but fresh, and this version keeps the carbs low while still giving that signature silky finish. It’s basically sunshine in a bowl!
If you love fast, nourishing meals with real Mediterranean flavor, this soup is about to become a weekly favorite.
Step-By-Step Cooking Guide (With Process Details)
1. Sauté the Aromatics
Start by heating olive oil in your soup pot. Add diced onion, celery, and carrots.
Cook until soft — you want them slightly translucent.
Tip: If they start browning too quickly, reduce the heat.
2. Add Garlic & Build Flavor
Stir in the minced garlic, salt, and pepper.
Cook briefly until fragrant.
Tip: Garlic should be fragrant but not browned — burnt garlic will taste bitter.
3. Add Rice/Cauliflower + Stock + Chicken
Pour in your low-sodium chicken stock, add Arborio rice or cauliflower rice, and shredded chicken.
Drop in the bay leaf.
Bring to a boil, then reduce to a gentle simmer.
Goal: The rice should release some starch, giving the soup natural creaminess.
4. Light Avgolemono Finish
Whisk eggs with fresh lemon juice in a bowl.
Slowly drizzle hot soup into the bowl, whisking constantly (tempering).
Add the mixture back to the pot and warm gently.
Tip: Do not boil after eggs go in — it may curdle.
5. Final Adjustments
Remove the bay leaf and taste. Add more lemon, salt, or pepper depending on how bright you want it.
Garnish with dill or parsley.
Ingredient Details & Substitution Tips
Olive Oil
Use high-quality extra-virgin olive oil for rich Mediterranean flavor.
Chicken Breast
Lean, high-protein, and perfect for a lighter soup.
Swap: Chicken thighs for more richness.
Arborio Rice
Creates natural creaminess thanks to starch.
Low-Carb Sub: Cauliflower rice (1 cup)
Keto Option: Skip rice entirely or use 2 tbsp cream blended with eggs (non-traditional).
Eggs + Lemon
The heart of avgolemono — adding body without dairy.
Egg-Free Option: Omit; the soup will still be delicious, just not silky.
Fresh Herbs
Parsley or dill brightens the final dish.
Swap: Chives or green onion.
Recipe Variations & Serving Suggestions
Flavor Variations
- Garlic Lover’s: Add 2 extra minced cloves.
- Creamier Texture: Use ½ cup rice instead of ¼ cup (higher carbs).
- Extra Bright: Add lemon zest with the juice.
- Mediterranean Add-Ins: Stir in spinach or kale during the last 5 minutes.
Dietary Variations
- Keto: Use cauliflower rice + omit carrots or reduce to half.
- Dairy-Free: Already dairy-free!
- Gluten-Free: Naturally GF — just ensure stock is GF.
Serving Suggestions
- Serve with toasted low-carb pita or almond-flour crackers.
- Add a dollop of Greek yogurt on top (not traditional but delicious).
- Pair with a fresh cucumber-tomato salad.
Storage & Make-Ahead Tips
Refrigerator:
Store in an airtight container for 3–4 days.
Freezer:
Freeze before adding eggs for up to 3 months.
(Avgolemono doesn’t freeze well.)
Reheating:
Warm gently on the stovetop.
If avgolemono is added, do NOT boil — it may separate.
Make-Ahead:
Cook the soup base up to 2 days ahead; add avgolemono right before serving.
Nutrition Facts (Per Serving — 4 servings)
(Based on cauliflower rice version)
- Calories: 270
- Protein: 34 g
- Carbs: 7 g
- Fat: 10 g
- Fiber: 1 g
- Net Carbs: ~6 g
Frequently Asked Questions
Q: Can I make this without eggs?
Yes! You’ll miss the classic silky texture, but the soup is still delicious.
Q: Can I use rotisserie chicken?
Absolutely — just shred the breast meat for a lower-fat, higher-protein result.
Q: Can I make it thicker without rice?
Use cauliflower rice + blend ½ cup of the soup and stir back in, or add collagen powder.
Q: Why can’t I boil the soup after adding eggs?
Boiling curdles the avgolemono. Always heat gently.
Optional Personal Story
I first made this “light” version of avgolemono when I wanted all the comfort of the classic Greek soup but without the heaviness or extra carbs. After a few tests — more lemon here, less rice there — this high-protein version became one of my go-to quick comfort meals. Even friends who swear they “don’t like soup” end up asking for seconds.
Engage With Readers
Tried this recipe? I’d love to hear how it turned out!
Leave a comment, rate the recipe, or snap a photo and tag me on social media.
If you made a variation — more lemon? cauliflower rice? — share it below so others can try it too!
