Healthy Greek Lemon Chicken Soup

A bowl of greek lemon chicken soup on the table topped with lemon slices and herbs.

5 from 4 votes

Healthy Greek Lemon Chicken Soup is bursting with delicious flavor. It's easy to make using wholesome ingredients for a cozy, low calorie, Paleo and gluten free meal for any time of year! Low Calorie + Paleo + Gluten Free

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American, Greek

Diet: Low Calorie

Servings: servings

Calories: 377kcal

Author: Megan Olson

Ingredients

1 lb Shredded Chicken pre-cooked
2 tablespoons Extra Virgin Olive Oil
3 Carrots chopped
1 cup Yellow Onion diced
2 cups Cauliflower Rice
4 cloves Garlic minced
4 cups Chicken Broth low sodium
2 Egg Yolks
½ cup Lemon Juice
2 cups Kale shredded
2 tablespoon Dried Parsley
Salt and Pepper to Taste

US Customary - Metric

Instructions

Heat the olive oil in the large pot over medium heat. Then add the onion, garlic, carrots and cauliflower rice. Stir and heat until the veggies are translucent.
Add the chicken broth and parsley to the pot. Stir and heat for 10 minutes. While the broth is warming, mix the egg yolks in a bowl with a small amount of the chicken broth from the pot. Whisk together until the yolks are mixed in.
Add the egg yolk mixture to the pot along with the pre-cooked shredded chicken, kale, lemon, dried parsley, salt and pepper.
Simmer with the cover on for 10-minutes or until warm and the kale is wilted. Serve warm with lemon slices and fresh parsley!
Store the soup in the refrigerator in a container up to 5 days or in the freezer up to 60 days.

Notes

This Lemon Chicken Soup recipe can be stored in a container in the refrigerator up to 5 days. You can also freeze this soup recipe up to 60 days.
Time Saving Tip! Make your shredded chicken in the Instant Pot ahead of time. After it's cooked you can portion it out for recipes and either store in the fridge or freezer depending on when you plan to cook it.
Use Fresh Lemon Juice. For the best flavor do not substitute bottled lemon juice! In a pinch it will work but I find you don't get the freshest flavor.
Don't Skip the Egg Yolks: Years ago egg yolks really had a bad reputation but they are actually a rich source of healthy fats and add flavor, protein, color, and creaminess to the soup you can't get without it or with egg whites. (source)

Nutrition