🥣 Greek Lemon Chicken Soup (Light Avgolemono Style)
🌿 Mediterranean–Mexican Fusion | Low Carb | No Beans | No Rice
✨ Description
This bright, comforting soup takes the silky lemony essence of classic Greek Avgolemono and pairs it with Mexican warmth from cumin, cilantro, and green chilies. Instead of rice or pasta, it uses shredded chicken and optional cauliflower rice to keep carbs extremely low.
It’s light, protein-rich, naturally gluten-free, and satisfying—perfect for weight-loss, keto-lean, or Mediterranean-inspired eating.
🧾 Ingredients (Serves 4)
Soup Base
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2 tbsp extra-virgin olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp dried oregano
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½ tsp turmeric (optional, for color & anti-inflammatory benefits)
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4 cups chicken bone broth (low sodium)
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2 cups cooked chicken breast, shredded
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½ cup cauliflower rice (optional but recommended)
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¼ cup chopped green chilies or mild jalapeño
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Salt & black pepper, to taste
Avgolemono-Style Lemon Finish
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2 large eggs
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⅓ cup fresh lemon juice (about 2 lemons)
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Zest of 1 lemon
Garnish (Optional)
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Fresh cilantro or parsley
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Sliced avocado
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Chili flakes or a dash of hot sauce
👩🍳 Instructions
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Build the flavor base
Heat olive oil in a large pot over medium heat.
Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds. -
Add spices
Stir in cumin, paprika, oregano, and turmeric. Toast gently for 20–30 seconds. -
Simmer the soup
Pour in chicken broth. Add shredded chicken, green chilies, and cauliflower rice.
Simmer gently for 10 minutes. -
Prepare the lemon-egg mixture
In a bowl, whisk eggs, lemon juice, and lemon zest until smooth. -
Temper the eggs (important step!)
Slowly ladle 1–2 cups of hot broth into the egg mixture while whisking constantly. -
Finish the soup
Reduce heat to low. Slowly stir the egg mixture back into the pot.
Heat gently for 2–3 minutes—do not boil. -
Season & serve
Adjust salt and pepper. Garnish and enjoy warm.
🥗 Nutrition (Approx. per serving)
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Calories: ~220
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Protein: ~28g
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Fat: ~9g
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Net Carbs: ~5–6g
(Values may vary slightly based on ingredients used)
❓ Q & A
Q: Is this soup keto-friendly?
Yes. It’s low carb, grain-free, and bean-free. Just skip the cauliflower rice if you want even fewer carbs.
Q: Can I make it dairy-free?
Absolutely—this soup contains no dairy. The creaminess comes from eggs.
Q: Can I use rotisserie chicken?
Yes! It’s a great time-saver—just remove the skin for lighter macros.
Q: Does it taste “eggy”?
Not at all. When tempered properly, the eggs create a silky, creamy texture with a bright lemon flavor.
Q: Can I store or freeze it?
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Fridge: 3–4 days (reheat gently)
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Freezer: Not recommended—the egg-lemon base may separate
Q: How can I make it more Mexican-style?
Add a pinch of coriander, extra cilantro, lime zest, or a dash of chili-lime seasoning.
