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Greek Lemon Chicken Soup (Low-Carb Avgolemono) Recipe

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This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting low-carb dish that combines tender chicken, aromatic herbs, and bright lemon flavors. Using Palmini low-carb rice and chicken bone broth, it delivers a wholesome, flavorful meal perfect for those seeking a gluten-free and low-carb option. Ready in just 35 minutes, this soup highlights traditional Mediterranean ingredients with a healthy twist.

Ingredients

Vegetables and Herbs

  • 2 stalks celery, diced
  • 2 carrots, peeled and diced (omit for strict keto)
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp lemon zest (from two lemons)
  • 1/4 cup fresh tarragon leaves, chopped

Proteins and Liquids

  • 1 1/2 lbs boneless skinless chicken breasts
  • 8 cups chicken bone broth (preferably Kettle and Fire if store-bought)
  • 1/4 cup dry white wine (such as Pinot Grigio, optional)
  • 1/4 cup lemon juice

Seasonings and Others

  • 2 tbsp olive oil
  • 1/4 tsp organic garlic powder
  • 1 tbsp organic onion powder
  • Pink salt, to taste
  • Freshly cracked black pepper, to taste
  • 12 ounces Palmini low carb rice, rinsed

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced celery and carrots, sautéing until they become tender, about 5–8 minutes. Stir in garlic powder, onion powder, pink salt, and freshly cracked black pepper to season the vegetables evenly.
  2. Deglaze and Simmer Chicken: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom to deepen the flavor. Add the chicken bone broth, bay leaves, fresh thyme sprigs, and chicken breasts to the pot. Bring everything to a gentle simmer and cook until the chicken is fully cooked through, approximately 15–20 minutes. Once done, remove the chicken and set aside to cool slightly while keeping the broth simmering.
  3. Cook Palmini Rice: Stir the rinsed Palmini low carb rice into the simmering broth and cook for 2–3 minutes until heated through. Remove and discard the bay leaves and thyme sprigs from the broth. Taste and adjust seasoning as needed.
  4. Combine and Finish Soup: Shred the slightly cooled chicken into bite-sized pieces and return it to the pot with the rice and broth. Add the lemon zest, lemon juice, and chopped tarragon leaves. Stir well and heat the soup for an additional 1–2 minutes until warmed through. Serve immediately for best flavor and texture.

Notes

  • For a stricter keto version, omit the carrots to reduce carbs further.
  • If dry white wine is unavailable or preferred to omit alcohol, replace with an additional 1/4 cup chicken broth.
  • Palmini rice is made from hearts of palm, making it a great low-carb substitute for traditional rice.
  • Adjust lemon juice to taste for more or less sourness depending on preference.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://marthatasty.com/greek-lemon-chicken-soup-low-carb-avgolemono-recipe/