Paleo Greek Lemon Chicken Soup

This paleo Greek lemon chicken soup is comforting, fresh, and nourishing! It’s low carb, whole30 compliant, and is easily modified to be keto and AIP.
I don’t come from a Greek family, but I’ve always been obsessed with Greek food! There’s a local Greek food festival here in Dallas that I used to frequent, and I used to love going to Greek restaurants. Tzatziki, pita bread, and tons of dill and lemon? Come on! How can you go wrong?! It wasn’t until I was in my 20’s that I discovered Avgolemono or Greek Lemon Chicken Soup. I got the soup just as an appetizer as a restaurant, and it was love at first sip! I used to make this soup constantly for my husband when we were dating, and it was one of my favorite staples.

Paleo Greek Lemon Chicken Soup

INGREDIENTS

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrot, diced
  • 2 cups cauliflower, riced
  • 6 cups chicken broth
  • 12-14 oz shredded chicken, precooked
  • 1 tsp dried dill
  • 2 tbsp fresh parsley (reserve some for topping)
  • 1 tsp salt (salt further to taste)
  • 1/2 tsp black pepper (omit for AIP)
  • 3 egg yolks (omit for AIP)
  • 1/2 cup lemon juice
  • 1 cup kale, chopped
  • Lemon wedges and lemon zest to serve

INSTRUCTIONS
  •  Using a large stockpot, heat the oil on medium-low heat.
  • Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
  • Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
  • (Skip this step for AIP) Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
  • Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.