Greek Lemon Chicken Soup

5 from 6 votes

This delicious Greek lemon chicken soup is a simple, cozy meal packed with wholesome ingredients that takes less than an hour to make.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American, Greek

Diet: Low Calorie

Servings: servings

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 warm 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.

This soup requires fresh lemon juice to capture the best flavor. Don’t skip fresh lemons for this recipe!
Temper the egg yolks so they don’t curdle when you add them to the soup. This means adding little bits of warmed broth to room-temperature egg yolks to warm them before pouring them in.
Get a richer, more flavorful soup by sauteing the carrots, onions, and garlic before adding your broth and other ingredients. This lets the flavors deepen and softens the veggies so they taste their best.