Name: Paleo Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 cup carrots, diced; 2 cups cauliflower, riced; 6 cups chicken broth; 1/2 cup lemon juice (about 2 lemons); 1 lb shredded chicken, precooked; 1 tsp dried dill; 2 tbsp fresh parsley (reserve some for topping); 1 tsp salt (to taste); 1/2 tsp black pepper (omit for AIP); 1 cup kale, chopped; 3 egg yolks (omit for AIP); Lemon wedges and lemon zest for garnish

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There’s something so comforting about a bowl of homemade soup, isn’t there? This Paleo Greek Lemon Chicken Soup, or Avgolemono-inspired soup, delivers a warm, soothing, and refreshing twist with every spoonful. It’s ideal when you’re looking for something both comforting and fresh, whether it’s a cozy night in or a lively family gathering. Plus, this recipe is versatile: it’s paleo, low-carb, and Whole30-friendly, and can be adapted for keto and AIP diets. Let’s dive into this one-pot wonder!

Ingredients

2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup carrots, diced
2 cups cauliflower, riced
6 cups chicken broth
1/2 cup lemon juice (about 2 lemons)
1 lb shredded chicken, precooked
1 tsp dried dill
2 tbsp fresh parsley (reserve some for topping)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (omit for AIP)
1 cup kale, chopped
3 egg yolks (omit for AIP)
Lemon wedges and lemon zest for garnish

How to Make Paleo Greek Lemon Chicken Soup

Start with the Flavor Base: In a large stockpot, heat the olive oil over medium-low. Add the diced onion and sauté for 3-4 minutes, or until the onion is soft and translucent.
Add Veggies: Toss in the minced garlic, diced carrots, and riced cauliflower. Sauté for another 5 minutes, allowing the vegetables to soften and meld with the onions.
Add Broth and Seasonings: Pour in the chicken broth and lemon juice, then stir in the dried dill, salt, and pepper. Simmer everything on medium heat for about 15 minutes to let the flavors develop.
Add Chicken and Kale: Stir in the shredded chicken and chopped kale, and allow the kale to wilt gently for 4-5 minutes.
Create the Egg Yolk Mixture (Optional): For a creamy texture, whisk the egg yolks in a small bowl until smooth. Slowly add about a cup of hot broth from the soup into the yolks, whisking continuously to temper the eggs. Once smooth, pour the mixture back into the soup and stir well.
Final Touches: Remove the soup from heat and season to taste. Garnish with fresh parsley, lemon zest, and a lemon wedge on the side for an extra tangy kick!

Helpful Tips

Tempering Eggs: The trick to a creamy soup without curdling is tempering! Be sure to add hot broth slowly to the yolks while whisking to prevent lumps.
Cauliflower Rice Texture: For the best texture, use fresh riced cauliflower, as frozen cauliflower can release more water and become mushy.
Lemon Juice Addition: Adjust the lemon juice to your taste. If you like a tangier soup, add more lemon juice or zest!

Substitutions & Variations

Egg-Free (AIP Friendly): Simply skip the egg yolk step, and the soup will still be wonderfully flavorful, if a bit less creamy.
Add Extra Veggies: For more nutrition and texture, try adding sliced zucchini, celery, or even a handful of spinach for a nutrient boost.
Herb Variations: Dill and parsley bring that classic Greek flavor, but a sprinkle of oregano or thyme can add extra warmth and depth.

Frequently Asked Questions

Is this Greek Lemon Chicken Soup keto-friendly?

Yes! This soup is low in carbs, making it ideal for keto, especially if you skip the carrots or reduce the amount slightly.

Can I make this soup ahead of time?

Absolutely. This soup stores well in the fridge for up to four days, making it a great option for meal prep.

What if I don’t have riced cauliflower?

You can make your own by pulsing cauliflower florets in a food processor until they resemble rice. Alternatively, finely chopped cauliflower will also work, though it may have a chunkier texture.

Storage Instructions

In the Fridge: Store in an airtight container for up to four days. Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
In the Freezer: This soup can be frozen without the egg yolks. Freeze in an airtight container for up to three months. Thaw overnight in the fridge before reheating.

More Cozy & Nourishing Soups to Try

One-Pot Macaroni Cheeseburger Soup

If you’re craving a bowl of something that’s anything but ordinary, this Paleo Greek Lemon Chicken Soup is just what you need! I can’t wait for you to try this at home and experience the burst of flavors. Enjoy, and let me know how it turns out!