When you’re deep into a keto lifestyle and craving something warm, comforting, and truly satisfying, a salad just won’t do. That’s where Greek Lemon Chicken Soup, or Avgolemono, shines as your ultimate keto comfort food. Creamy without cream, rich yet light, and bursting with bright lemon flavor, this soup is a bowl of sunshine that perfectly fits your low-carb goals. No starches, no noodles—just wholesome, filling ingredients that make it a weeknight hero and meal prep winner.
Why This Soup Is Perfect for Keto and Delicious Too
- Egg yolks bring fat and creamy richness by gently thickening the broth into a velvety texture.
- Shredded chicken packs in protein, turning this soup into a complete, hearty meal.
- Fresh lemon juice adds vibrant brightness that balances the richness and lifts the flavor.
- No carb-laden fillers here—this classic Greek method uses eggs to create luxurious thickness without extra carbs.
Key Ingredients You’ll Need
- Quality chicken broth: homemade is best, but sugar-free store-bought works well—just watch hidden carbs.
- Egg yolks: essential for richness and silky texture—don’t skip or substitute.
- Freshly squeezed lemon juice: adds essential zing and authenticity.
- Shredded chicken thighs: juicy and flavorful, leftover rotisserie chicken is a convenient option.
- Fresh herbs, especially dill: a little dill transforms the soup’s flavor; parsley works too but dill is ideal.
How to Master This Greek Lemon Chicken Soup
- Warm your broth gently on low heat and season early for full flavor development.
- Whisk egg yolks and lemon juice together separately to form your thickening base.
- Temper the egg mixture by slowly whisking in hot broth, tablespoon by tablespoon, to avoid scrambling.
- Stir the tempered mixture back into the pot, add shredded chicken, adjust seasoning, and finish with fresh herbs.
Tips to Avoid Common Pitfalls
- Avoid rushing when adding eggs; low heat prevents curdling.
- Use fresh herbs for brightness—dried won’t deliver the same impact.
- Season carefully; low-sodium broth may need extra salt to enhance flavors.
Meal Prep and Storage
Make a double batch to enjoy throughout the week. Stored in airtight containers, this soup keeps well in the fridge for 3–4 days, with flavors deepening over time. Reheat gently over low heat or microwave on medium, stirring frequently, to maintain its creamy texture.
Serving Suggestions
- Enjoy it as a quick lunch alongside a fresh arugula salad dressed with olive oil for a Mediterranean vibe.
- Pair with keto-friendly almond flour bread or garlic rolls for dipping during cozy dinners.
- Impress guests by serving it in small bowls as a sophisticated, low-carb starter.
Greek Lemon Chicken Soup isn’t just a keto-friendly option—it’s genuinely delicious and crave-worthy. One taste, and it’ll secure a permanent spot in your dinner rotation, right alongside your favorite zucchini lasagna. Let the bright lemon and rich eggy goodness keep you cozy and satisfied on your keto journey. You’ve got this!
Greek Lemon Chicken Soup
Greek Lemon Chicken Soup, or Avgolemono, is a luxuriously creamy yet starch-free keto soup made by gently thickening rich chicken broth with egg yolks and brightening it with fresh lemon juice. Tender shredded chicken thighs add satisfying protein, while fresh dill layers in classic Greek flavor. With no noodles, flour, or starches, this velvety soup delivers all the comfort of traditional Avgolemono while staying strictly low in carbs, making it perfect for cozy weeknight dinners or make-ahead meal prep.
Servings 4 servings
Calories 330kcal
Equipment
- medium saucepan or soup pot
- Mixing bowl
- Whisk
- ladle
- cutting board and knife
Ingredients
For the chicken and broth base
- 4 cups low-sodium chicken broth check that it is sugar-free
- 1 pound boneless skinless chicken thighs trimmed of excess fat
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic minced
- 1 leaf bay leaf
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
For the lemon egg mixture
- 4 large egg yolks at room temperature if possible
- 1/3 cup freshly squeezed lemon juice from about 2 lemons
- 1/4 teaspoon sea salt for the egg mixture
To finish the soup
- 2 tablespoons finely chopped fresh dill plus extra for garnish
- 2 tablespoons finely chopped fresh flat-leaf parsley optional
- 2 tablespoons unsalted butter for extra richness, optional
- lemon wedges for serving, optional
Instructions
- Heat the olive oil in a medium saucepan or soup pot over medium heat until shimmering.
- Add the chopped onion and sauté until soft and translucent, stirring occasionally, then add the minced garlic and cook until fragrant.
- Pour in the chicken broth, add the bay leaf, sea salt, and black pepper, and bring the mixture to a gentle simmer.
- Slide the chicken thighs into the simmering broth, cover the pot partially, and cook until the chicken is just cooked through and tender.
- Transfer the cooked chicken to a cutting board, discard the bay leaf, and keep the broth over low heat so it stays hot but does not boil.
- Shred the chicken thighs into bite-sized pieces using two forks and set the shredded chicken aside.
- In a mixing bowl, whisk together the egg yolks, freshly squeezed lemon juice, and the additional sea salt until the mixture is smooth and slightly thickened.
- Ladle a small amount of the hot broth into a measuring cup, then slowly drizzle it into the egg and lemon mixture while whisking constantly to gently warm and temper the eggs.
- Repeat with more hot broth, whisking in a thin, steady stream, until the egg mixture feels warm and silky and has lightened in color.
- Reduce the heat under the soup pot to low, then slowly pour the tempered egg and lemon mixture back into the pot while stirring continuously to combine.
- Add the shredded chicken back into the pot, stir gently, and let the soup warm through over low heat without letting it come to a boil so the eggs stay smooth and creamy.
- Stir in the chopped fresh dill, parsley if using, and the butter for extra richness, then taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve the Greek Lemon Chicken Soup hot, garnished with extra fresh dill and lemon wedges on the side for squeezing.
Notes
This Greek Lemon Chicken Soup thickens from egg yolks rather than starch, so always keep the heat low after adding the egg mixture and avoid boiling to prevent curdling. For meal prep, cool the soup completely before refrigerating in airtight containers and reheat gently over low heat or at medium power in the microwave, stirring often. The soup will naturally thicken slightly as it stands; you can loosen it with a splash of extra chicken broth when reheating. To save time, you can substitute pre-cooked shredded chicken and simmer it briefly in the seasoned broth before tempering in the egg and lemon mixture.
Nutrition
Calories: 330kcal | Carbohydrates: 4g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 285mg | Sodium: 960mg
