Greek Lemon Chicken Soup (Low-Carb Avgolemono)

Avgolemono, which means “egg-lemon,” is a delicious traditional Greek soup known for its creamy texture and bright, lemony flavor.

Traditional versions are typically made with rice or orzo, but in this recipe, we're swapping those out for cauliflower riceto lower the carbohydrates and make the soup naturally gluten-free. The combination of egg yolks, fresh lemon juice, and chicken broth creates that signature creamy texture without adding any dairy.

This soup is also high in protein, Paleo-friendly, gluten-free, and dairy-free. And as always, there’s no compromise on flavor here!

It's the ultimate comfort food without feeling overly heavy. If you love lemon or you're simply looking for a fresh twist on traditional chicken soup, this is a recipe you'll want to keep on repeat.

What Is Avgolemono?

Avgolemono is a classic Greek preparation made with eggs and lemon juice that gives soups a rich, silky texture and distinctive tangy flavor.

Instead of using cream to make the broth creamy, the egg yolks help thicken the soup.

My version keeps that delicious egg-lemon combination but replaces the traditional rice or orzo with cauliflower rice.

The result is a lighter version that's still warm, creamy, comforting, and full of flavor.

Greek Lemon Chicken Soup

Ingredients:

• 4 cups organic chicken bone broth

• 2 cups riced cauliflower, fresh, not frozen

• 2 large egg yolks

• ¼ cup + 2 tablespoons fresh lemon juice

• 1 organic cooked rotisserie chicken

• ¼ cup fresh dill, chopped

• Himalayan salt, to taste

• Black pepper, to taste

Directions:

1. Prepare the chicken. Remove the meat from the rotisserie chicken, discard the bones and skin, and shred the chicken into bite-sized pieces.

2. Heat the broth. Add the chicken bone broth to a large pot. Season with Himalayan salt and black pepper and bring to a gentle simmer.

3. Make the creamy lemon base. Carefully transfer 1 cup of the hot broth to a blender. Add ½ cup cauliflower rice, the egg yolks, and fresh lemon juice.

4. Blend until smooth. Carefully blend the mixture until completely smooth and creamy. Use caution when blending hot liquids.

5. Add it to the soup. Slowly stir the blended egg-lemon mixture back into the pot of broth.

6. Add the chicken and cauliflower rice. Stir in the shredded chicken and remaining 1½ cups cauliflower rice.

7. Simmer. Allow the soup to gently simmer for approximately 10 minutes, or until the cauliflower rice is tender and the soup has thickened. Avoid a vigorous boil once the egg mixture has been added.

8. Add the dill. Stir in the ¼ cup chopped fresh dill just before serving.

9. Taste and serve. Adjust the salt, pepper, or fresh lemon juice to taste, then ladle into bowls and serve warm.

Why Cauliflower Rice?

Traditional Avgolemono is delicious, but rice or orzo makes up a significant part of the soup.

Using riced cauliflower gives this version a similar heartiness while keeping it lower in carbohydrates and naturally gluten-free.

It also blends beautifully into the egg-lemon mixture. Blending that first ½ cup of cauliflower rice helps create an even thicker and creamier broth without adding flour, starch, or dairy.

Don't Skip the Fresh Lemon

Fresh lemon juice is really the star of Avgolemono.

I wouldn't substitute bottled lemon juice here if you can avoid it. Freshly squeezed lemon gives the soup that bright, clean flavor that balances the richness of the egg yolks and chicken broth.

And if you're a serious lemon lover like I am, add another squeeze to your individual bowl before eating.

An Easy Shortcut: Rotisserie Chicken

Using a cooked rotisserie chicken makes this soup incredibly easy to prepare.

Instead of cooking chicken separately, you can simply pull the meat from the bones, shred it, and add it directly to the soup.

When purchasing rotisserie chicken, check the ingredient list if you're gluten-free or avoiding certain additives because seasonings and ingredients can vary by store.

You can also use leftover homemade roasted or poached chicken if you have it.

Is Avgolemono Dairy-Free?

Yes—this version is completely dairy-free.

One of the things I love about Avgolemono is that it tastes rich and creamy without actually containing cream.

The egg yolks create that silky texture, while the lemon keeps everything tasting bright and fresh.

It's also naturally gluten-free because we're using cauliflower rice instead of orzo.

💡 Dr. Stephanie's Tip: Don't let the soup rapidly boil after adding the egg-lemon mixture.

You want a gentle simmer. Too much heat can cause the eggs to cook too quickly rather than creating that beautiful silky broth.

And don't be shy with the fresh dill. Lemon + dill + chicken is what gives this soup such a fresh, distinctive flavor.

A Lighter Twist on Classic Chicken Soup

If you're tired of making the same chicken soup over and over, this is such an easy way to change things up.

You still get everything comforting about a warm bowl of chicken soup, but the fresh lemon, dill, creamy egg-enriched broth, and cauliflower rice give it a completely different flavor.

It's light enough for lunch but satisfying enough for dinner—and because you're starting with rotisserie chicken, it doesn't require hours in the kitchen.

Looking for more healthy recipes? You’ll find 93 of my favorite gluten-free and dairy-free recipes in my cookbook, with simple meals the whole family can enjoy. Get your copy here.