Description
This Paleo Greek Lemon Chicken Soup brings cozy and zesty flavors in one healthy bowl! It’s paleo, keto, Whole30, and AIP-friendly, making it perfect for a wholesome and satisfying meal. With tender chicken, lemony broth, and fresh veggies, this soup is nourishing, creamy, and easy to make!
Ingredients
Scale
- 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
Instructions
- Sauté the Aromatics: Heat olive oil in a large stockpot over medium-low. Add diced onion and cook for 3-4 minutes, until translucent.
- Cook the Veggies: Add garlic, carrots, and cauliflower rice. Sauté for another 5 minutes until vegetables are softened.
- Simmer the Soup: Pour in chicken broth, lemon juice, dill, salt, and pepper. Stir well, then simmer on medium heat for 15 minutes.
- Add Chicken and Kale: Stir in shredded chicken and chopped kale, allowing kale to wilt for 4-5 minutes.
- Egg Yolks for Creaminess (Optional): Whisk egg yolks in a small bowl. Add 1 cup of hot broth to the yolks, whisking continuously to temper. Pour back into soup and stir well.
- Serve: Season to taste, garnish with parsley, lemon zest, and lemon wedges. Enjoy warm!
Notes
- For AIP: Omit the egg yolks and black pepper.
- For a richer flavor, add a bit more lemon juice or zest.
- Store soup in the fridge for up to 4 days or freeze for up to 3 months (without the egg yolks).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 4g
- Cholesterol: 170mg