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.

Course Dinner, Lunch, Main Course, Soup

Cuisine Greek, Keto, Mediterranean

Keyword avgolemono, gluten free, greek lemon chicken soup, keto soup, low-carb, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings 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