Low Carb Chicken Soup With Lemon is a superb Greek inspired dish that aims to please!
Now the ultimate comfort soup is a new keto favorite. Avgolemono is an authentic Greek chicken soup delicately seasoned with lemon and rosemary. Now it’s been made into a delicious low-carb classic in just one pot and ready in only about 30 minutes!
Low Carb Chicken Soup with Lemon
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Why we Love Low Carb Chicken Soup
- Perfect for cold weather or under-the-weather days, this creamy lemon chicken soup recipe is an easy, one-pot wonder that can be made even easier in the Crockpot or Instant Pot. Set it and forget it!
- Rich and creamy, fragrant, and soothing, this is a chicken soup that saves on calories without sacrificing that famous flavor!
- Cook this healthy, Greek-style chicken soup recipe with low-carb ingredients, and add a crisp Cucumber Feta Salad, and dinner is served!
Chicken Soup Ingredients
VEGETABLES Sautéed carrots, onions, and celery (called a mire poix) make the base for this soup.
HERBS & STOCK Add some fresh herbs and spices, stock, and chicken and soups on!
RICE The Greek secret to this delish dish is the cauliflower rice and a generous splash of lemon juice!
How To Make Lemon Chicken Soup
Quick and easy to make, this soup comes together in no time:
- Sauté onions, carrots, and celery in oil until they are tender.
- Add garlic, parsley, salt, and pepper. Cook (per the recipe below).
- Stir in stock, water, rosemary sprig, and chicken breast to the pot.
- Boil, then cover & simmer.
- Remove rosemary sprig and cooked chicken breast. Shred chicken & return to the pot with cauliflower rice.
- Cook, then add lemon juice and serve immediately.
PRO TIP: A little grated Parmesan cheese and freshly chopped parsley make this humble soup a show stopper!
In a Crock-Pot
- In a skillet, sauté onions, carrots, and celery in oil until they are tender.
- Add garlic, parsley, salt, and pepper. Cook 1 minute.
- Place the sautéed vegetables and seasonings in a crockpot. Add stock, water, rosemary sprig, and chicken breast to the crockpot. Cook 3 hours on high.
- Remove rosemary sprig and cooked chicken breast. Shred the chicken and return to the pot with the cauliflower rice and cook another 30 minutes.
- Add lemon juice and serve immediately.
In the Instant Pot
- Sauté onions, carrots, and celery in oil until they are tender.
- Add garlic, parsley, salt, and pepper. Cook 1 minute.
- Stir in stock, water, rosemary sprig, and chicken breast to the Instant Pot. Cover and cook on high for 20 minutes and then natural release for 10 minutes.
- Remove rosemary sprig and cooked chicken breast. Shred the chicken and return to the Instant Pot with the cauliflower rice and cook on high another 5 minutes and then natural release.
- Add lemon juice and serve immediately.
Tips for Making Soup
- In place of the oil or butter, use leftover bacon grease for a great bacon flavor!
- Before serving, whisk in a little heavy whipping cream for an ultra-rich soup similar to a bisque.
- Short on time? Shred a pre-cooked and seasoned rotisserie chicken and add to the soup instead of cooking raw chicken.
- Add the cauliflower rice towards the end of the cooking process. Frozen cauliflower rice can be used, simply add a few more minutes to the cook times!
What to Serve with Chicken Soup
Chicken soup with lemon is in a class of its own, but here are some great sides! Air Fryer Stuffed Mushrooms, Air Fryer Daikon Fries, and some Air Fryer Kale Chips with an easy Dill Veggie Dip (Keto/Low Carb).
Other Delicious Low Carb Soups To Try!
- Low Carb Beef Soup with Radishes – so tasty!
- Low Carb Asian Noodle Soup – using zoodles!
- Zuppa Toscana – delicious!
- Low Carb Hamburger Soup – a hearty entree soup.
- Italian Sausage Soup – simple to make.
Low Carb Chicken Soup With Lemon
Equipment
Ingredients
- ½ teaspoon olive oil
- 1 tablespoon unsalted butter divided
- ½ yellow onion medium size and diced
- 1 carrot medium size, peeled and diced
- 1 celery stalk large, diced
- 2 cloves garlic minced
- 1 teaspoon fresh parsley minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 cups chicken broth reduced sodium
- 1 cup water
- 1 chicken breast boneless, skinless and trimmed of fat
- 1 cup cauliflower rice
- ½ lemon juiced
Instructions
- Heat oil and butter over medium heat. Add onion, carrots, and celery and cook for 3-4 minutes until tender.
- Stir in garlic, parsley, salt, pepper and thyme. Cook for 1 minute.
- Add water, chicken stock, rosemary sprig, and chicken to the pot. Stir and bring to a boil over medium-high heat.
- Reduce heat to simmer. Cover and cook for 15 minutes.
- Discard rosemary sprig. Remove chicken, shred and return to pot. Add cauliflower rice and cook for 2 minutes more.
- Stir in lemon juice and serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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