PALEO GREEK LEMON CHICKEN SOUP

PALEO GREEK LEMON CHICKEN SOUP is what I reach for when I want something cozy and bright without feeling weighed down. It tastes like sunshine, but it still hugs you like a classic chicken soup. If you’ve been craving comfort that also leaves you energized, this one’s for you. It’s simple, nourishing, and surprisingly fast for a weeknight. Let’s make a pot that will make your kitchen smell amazing and your body feel good. 

What is Greek Lemon Chicken Soup (or Avgolemono)?

Avgolemono is a traditional Greek soup that gets its silky texture from whisked eggs and lively fresh lemon juice. Instead of cream, the eggs thicken the broth in the gentlest way, creating a velvety finish that’s comforting but not heavy. Classic versions often include rice or tiny pasta, but for a paleo spin we skip the grains or swap in cauliflower rice. The flavor is clean, lemony, and rich in the best way thanks to a solid base of chicken stock and herbs.

Here’s the magic in plain words. You cook chicken and aromatics, whisk together eggs and lemon, then slowly add hot broth to the egg mixture to temper it. That step keeps everything smooth and prevents curdling. Once you pour the tempered mixture back into the pot off the heat, the soup turns creamy and bright, ready for a sprinkle of dill.

“I made this on a rainy Sunday and it turned a rough week around. The lemon lifted the flavor, the texture was silky, and my family asked for seconds. It’s on our regular rotation now.”

Why you’ll love this Greek Lemon Chicken Soup

This soup is proof that simple ingredients can be downright impressive. Here’s why I think you’ll love it:

• It’s light yet satisfying, thanks to egg-thickened broth and plenty of chicken.
• The lemon makes everything taste fresh and clean, even on a tired Tuesday.
• It’s naturally dairy free and grain free, a perfect fit for paleo eaters.
• It comes together fast with pantry basics and a couple fresh ingredients.
• It’s ideal for meal prep, and it reheats beautifully with a quick whisk.

If you’re building a lineup of wholesome meals, you might also enjoy browsing more paleo recipes to keep your weekly menu interesting and stress free.

Recipe Ingredients

You can make a lovely pot with just a few staples. Use the best broth you can find, and don’t skimp on the lemon.

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs. Thighs stay extra tender.
• Chicken broth: 6 to 8 cups, homemade or low sodium store-bought.
• Fresh lemon juice: From 2 to 3 lemons, about 1/3 to 1/2 cup, plus extra wedges for serving.
• Eggs: 3 large, for that silky avgolemono texture.
• Onion and garlic: 1 medium onion and 3 to 4 cloves garlic, minced.
• Dill and parsley: Fresh is ideal. Dried can work in a pinch.
• Olive oil: For sautéing.
• Salt and pepper: Season generously so the lemon sings.
• Optional vegetables: Carrots, celery, or a cup of cauliflower rice for a cozy vibe.

Optional but tasty: a pinch of dried oregano or a bay leaf while the broth simmers. If you like Greek flavors, try my spin on those seasonings in this simple grilled Greek chicken for another night.

How to Make Greek Lemon Chicken Soup

There are a couple of little technique moments that make this work. Don’t worry, I’ll walk you through them in simple steps. The key is keeping the heat gentle when you add the egg-lemon mixture, and whisking like you mean it.

Build the base

Warm a splash of olive oil in a large pot over medium heat. Sauté the onion with a pinch of salt until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Pour in the broth and add the chicken. If you’re using carrots, celery, or a bay leaf, add them now. Simmer gently until the chicken is cooked through, about 15 to 20 minutes for breasts, a little longer for thighs.

Transfer the chicken to a cutting board. Shred or chop into bite-size pieces. Taste the broth and season with salt and pepper. If you like a thicker feel without grains, stir in a cup of cauliflower rice and simmer 3 to 4 minutes. For an easy pressure cooker route, I sometimes borrow timing from this Instant Pot chicken noodle soup method, then finish on the stovetop with the egg-lemon step.

Temper the eggs with lemon

In a medium bowl, whisk the eggs until frothy, then whisk in the fresh lemon juice. Ladle in a cup of the hot broth slowly while whisking constantly. Add another cup, still whisking. This gradual warm-up keeps the eggs smooth and creamy.

Finish and serve

Turn the heat to low. Slowly pour the egg-lemon mixture back into the pot while stirring in a steady circle. Keep the soup just under a simmer. If it boils, the eggs can scramble. Stir in the shredded chicken and a handful of chopped dill and parsley. Taste and adjust salt, pepper, and lemon. Serve hot with extra lemon wedges and a drizzle of olive oil if you like.

Tip: If the soup seems too thick, add a splash of warm broth or water. If it’s too thin, let it stand a few minutes off the heat, it thickens slightly as it rests.

Can You Freeze Greek Lemon Chicken Soup?

Short answer, yes with a trick. Egg-thickened soups can separate a bit after freezing, but you can plan around that.

Make-ahead plan that works

If you’re cooking for the future, freeze the chicken-and-broth base without the egg-lemon mixture. When you’re ready to serve, thaw, bring to a gentle simmer, then temper and add the egg-lemon step fresh. If you need to freeze leftovers that already have the egg, thaw slowly in the fridge and re-emulsify with a brief whisk over low heat. A squeeze of fresh lemon at the end brings the texture and flavor back to life.

For another comforting bowl that handles freezing like a champ, check out this cozy paleo wonton soup for a completely different flavor lane.

Common Questions

Can I use rotisserie chicken? Absolutely. Simmer the broth with onion and aromatics, then stir in shredded rotisserie chicken right before tempering the eggs and lemon. It’s a huge time saver on busy nights.

How do I keep the eggs from curdling? Temper slowly and keep the pot just under a simmer when you add the egg-lemon mixture. Whisk well and avoid boiling once the eggs are in.

Can I add rice? Traditional avgolemono often uses rice, but to keep it paleo, skip the grains or use cauliflower rice. If you’re not strict paleo, a small handful of cooked rice stirred in at the end is tasty.

What herbs work best? Dill is classic and makes the lemon pop. Parsley adds freshness, and a pinch of oregano tastes authentically Greek. Fresh herbs are worth it here.

What if I want a similar comfort soup with a richer base? For creamy comfort without dairy, try this reader favorite dairy free chicken and dumplings next. Different style, same cozy factor.

Ready to ladle up some sunshine?

PALEO GREEK LEMON CHICKEN SOUP is bright, silky, and exactly the kind of feel-good bowl that never gets old. Keep the heat gentle, whisk with confidence, and let the lemon do the heavy lifting. If you want to explore variations and more tips, I love the guidance in this Greek Lemon Chicken Soup guide at Unbound Wellness and this simple approach from Wicked Spatula’s paleo Greek lemon chicken soup. When you’re craving something similarly cozy but different, this hearty Southwest turkey quinoa soup brings a whole new vibe to the table.

You’ve got this. Pull out a pot, grab a couple lemons, and let’s make dinner that tastes like a warm hug.