Name: Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 1 onion (diced small, 60g); 1 carrot (diced small, 1/2 cup, 60g); 2 celery ribs (diced small, 1/2 cup, 60g); 2 garlic cloves (minced); 2 bay leaves; 3 cups cooked and shredded chicken (14 oz, 400g) or 3-4 raw small skinless chicken breasts; 4 cups chicken broth (960ml); 2 cups cauliflower rice (300g, preferably frozen); 2 large eggs (room temperature); 4 tbsp fresh lemon juice (about 1 lemon, or more to taste); 1/2 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); Fresh dill and parsley (finely chopped); Lemon slices; Optional: splash of olive oil or knob of butter for garnish

Jump to Recipe· 4.3 from 12 reviews

I absolutely adore this Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe because it feels like a warm hug in a bowl every time I make it. The bright tang of lemon combined with tender chicken and silky egg creates a soup that is refreshing yet comforting, perfect when I want something light but totally satisfying. I love how it’s keto-friendly without sacrificing flavor, making it a go-to whenever I crave something nourishing and delicious that doesn’t require tons of fuss or fancy ingredients.

Why You’ll Love This Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe

What really captivates me about this Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe is the balance of flavors. The lemon provides this wonderfully vibrant, zesty note that lifts the richness of the tender chicken and the subtle earthiness of the cauliflower rice, while the eggs give it that creamy silkiness without any dairy. It’s such a fresh take on chicken soup that never feels heavy or dull, making it one of my favorite cozy meals anytime I want something wholesome.

Another reason I keep coming back to this recipe is how surprisingly easy it is to make. The ingredients are straightforward and accessible, and the method is really approachable — basically sauté your veggies, simmer the chicken in broth, add cauliflower rice, then magic that luscious avgolemono sauce into the pot. It all comes together in under 30 minutes, which is a total win for a nourishing homemade soup. I often make it for a weeknight dinner or when friends pop over unexpectedly because it’s always a crowd-pleaser that feels special without needing hours in the kitchen.

Ingredients You’ll Need

The image shows a white pot with blue handles filled with thick creamy yellow soup. Inside the soup, there are pieces of shredded light beige chicken and small orange carrot chunks. There are small green dill leaves floating on the surface, adding a fresh touch. A silver ladle is scooping a portion of the soup, holding chicken, carrots, and some broth. The pot sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

The ingredients list here is delightfully simple but packs a punch with every component contributing flavor, texture, or color to this soup. Each fresh vegetable adds a subtle sweetness and depth, the chicken brings hearty protein, and the lemon and eggs lend that signature bright creaminess.

Olive oil: For sautéing vegetables and adding a lovely fruity richness to the base.
Onion: Diced small to melt into the broth, giving an aromatic sweetness.
Carrot: Adds a touch of natural sweetness and vibrant color.
Celery ribs: Contributes subtle savory notes and crunchy texture while cooking down.
Garlic cloves: Minced finely to infuse warmth and depth into the broth.
Bay leaves: Impart a delicate herbal aroma that elevates the soup’s complexity.
Cooked shredded chicken (or raw chicken breasts): Provides tender protein and richness.
Chicken broth: Forms the flavorful base, preferably low sodium to better control seasoning.
Cauliflower rice: A low-carb, keto-friendly vegetable that adds body and a subtle bite.
Eggs: Used in the avgolemono sauce to thicken and create a luscious creaminess.
Fresh lemon juice: The star ingredient that brightens and lightens the entire soup.
Salt and black pepper: Essential for balancing and enhancing all the flavors.
Fresh dill and parsley: Finely chopped for a burst of freshness and visual appeal.
Lemon slices: Optional garnish that reinforces the lemony brightness.

Directions

Step 1: Heat the olive oil in a large soup pan over medium heat. Add the diced onion, carrot, and celery, sautéing for about 5 minutes until the veggies soften but don’t brown. Then stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 2: Pour in the chicken broth and add the bay leaves. Bring the soup to a boil, then add your shredded cooked chicken or raw chicken breasts if you prefer to cook it in the soup. Reduce the heat to low and let it simmer gently for 15 minutes. If cooking raw chicken, remove the breasts after simmering, shred them with forks, and return to the soup before proceeding.

Step 3: Stir in the cauliflower rice and allow it to cook in the simmering broth for 3 more minutes. This step thickens the soup slightly and adds a satisfying texture without grains.

Step 4: In a separate bowl, whisk together the fresh lemon juice and room temperature eggs vigorously with a balloon whisk or electric mixer until the mixture is frothy. Slowly ladle 1 to 2 scoops of the hot soup broth into the egg mixture while whisking constantly—this tempers the eggs and prevents curdling.

Step 5: Gradually pour the tempered egg and lemon mixture back into the soup pot, stirring continuously. Let the soup gently simmer for another 3 minutes, stirring frequently, but do not let it boil as that will cause the eggs to curdle. You’ll notice the soup thickens slightly and gains a silky texture.

Step 6: Season the soup with salt and pepper to taste, and add extra lemon juice if you crave more zing. Remove the bay leaves. Finally, garnish with freshly chopped dill and parsley, place a few lemon slices on top, and optionally drizzle with a little olive oil or add a small knob of butter for extra richness.

Servings and Timing

This Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe makes about 4 hearty servings, perfect for sharing with family or saving for leftovers. Prep time is roughly 10 minutes to chop and get everything ready, with about 20 minutes for cooking and finishing the soup. All in, you’ll have this vibrant, comforting meal ready to enjoy in about 30 minutes total. No resting or cooling time is necessary — this soup is best served fresh and warm!

How to Serve This Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe

A white pot filled with a clear broth soup that has three visible layers: the bottom layer is small pieces of white rice submerged in the broth; the middle layer is a mix of chopped orange carrots and green herbs scattered throughout; the top layer includes two thinly sliced lemon rounds floating along with finely chopped green herbs on the surface. A wooden spoon with a white tip is partially dipped into the soup, resting on the edge of the pot. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love to keep things simple and fresh to complement its bright flavors. A side of crisp green salad with a drizzle of olive oil and vinegar pairs beautifully. For a heartier meal, I sometimes serve it alongside roasted vegetables or a small portion of keto-friendly bread to soak up the broth. The fresh herbs on top add an inviting pop of green that instantly makes the dish feel vibrant and appetizing at the table.

For garnishing, I love scattering a generous handful of fresh dill and parsley for that aromatic freshness. The lemon slices not only look pretty but let everyone add an extra squeeze if they want more brightness. I usually serve this soup steaming hot to keep that silky texture, but on milder days, I’ve even enjoyed it slightly warm at room temperature, which makes it just as refreshing.

As for beverages, I find a crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements this soup’s citrusy notes wonderfully. If you prefer non-alcoholic options, sparkling water with a hint of lemon or an herbal iced tea is refreshing alongside the warm soup. It works brilliantly for casual weeknight meals, cozy family dinners, or even festive gatherings where you want something light and elegant on the menu.

Variations

I’ve experimented with this Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe in many ways to customize it for different tastes and diets. For example, if you want a more veggie-heavy version, adding finely chopped zucchini or spinach toward the end really adds nutrition and color. You can also swap the cauliflower rice for riced broccoli or shirataki rice to keep it keto-friendly but slightly change the texture.

If you’re after a dairy-free or egg-free version, you can try blending some soaked cashews with lemon juice for a creamy substitute, although the classic avgolemono sauce is hard to beat for its silky tang. Vegetarians might appreciate replacing the chicken broth with a rich vegetable broth and using roasted chickpeas or tofu as protein, though it won’t have the exact same depth of flavor. You could also cook this soup in an Instant Pot for a hands-off method that tenderizes the chicken faster and infuses the flavors beautifully.

For a flavor twist, I sometimes add a pinch of smoked paprika or a few strands of saffron to the broth for a subtle warmth and color. A dash of nutmeg can also enhance the egg sauce’s creaminess. These variations keep it exciting and let you tailor the soup to your family’s preferences or whatever ingredients you have available.

Storage and Reheating

Storing Leftovers

Leftovers from this Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe store beautifully in airtight containers — I recommend glass jars or BPA-free plastic containers with tight lids. Keep the soup refrigerated and consume within 3 to 4 days for the best quality and flavor. Make sure to cool the soup completely before storing to maintain freshness and avoid condensation inside the container.

Freezing

While Avgolemono soups can sometimes separate when frozen because of the egg, this recipe freezes fairly well if handled carefully. To freeze, allow the soup to cool fully, then transfer it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It’s best used within 2 months. When thawed, the texture might be a little different but still delicious — just be prepared to stir well when reheating.

Reheating

The best way to reheat this soup is gently on the stovetop over low heat, stirring frequently. This helps maintain the soup’s silky texture and prevents the eggs from curdling or scrambling. Avoid microwaving straight from frozen, as uneven heating can cause separation. If you notice the soup has thickened too much after cooling, simply add a splash of broth or water while reheating to loosen it up.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using shredded rotisserie chicken is a great shortcut and actually adds lots of flavor without extra effort. Just add it in during the simmering step, then reduce cooking time since the chicken is already cooked.

Is cauliflower rice necessary in this recipe?

Cauliflower rice is a wonderful low-carb substitute that adds bulk and texture, but you can omit it if you prefer a thinner soup. Some people like adding orzo or rice if they’re not following keto, but keep in mind it changes the carb content and texture significantly.

How do I prevent the eggs from curdling in the avgolemono sauce?

The key is to temper the eggs by slowly whisking in hot broth before adding them back into the pot and to avoid boiling the soup once the egg mixture is in. Keep the heat low and stir constantly for a smooth, creamy finish.

Can I make this soup vegan?

To make this soup vegan, substitute the chicken broth with vegetable broth and replace the chicken with mushrooms, chickpeas, or tofu cubes. For the egg-lemon sauce, you can try blending soaked cashews with lemon juice to add creaminess, but it will change the traditional texture and flavor.

What’s the best lemon juice to use for this recipe?

Freshly squeezed lemon juice is definitely the best choice here. It provides the brightest, cleanest citrus flavor that really defines the soup. Bottled lemon juice generally lacks that fresh vibrant quality and can sometimes be too harsh or artificial.

Conclusion

If you’re searching for a comforting yet light meal that bursts with fresh lemon flavor and nourishing ingredients, I can’t recommend this Healthy Greek Lemon Chicken Soup (Keto Avgolemono) Recipe enough. It’s one of my all-time favorites for its simplicity, cozy texture, and bright taste that makes every spoonful feel special. Give it a go—I promise it will become a beloved dish in your kitchen just like it is in mine!