Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek soup known for its creamy texture and bright, citrusy flavor. This keto-friendly version replaces traditional rice with cauliflower rice to keep the carb count low while still delivering all the comforting goodness of the classic recipe.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cooked chicken breast, shredded or diced
  • 1 cup cauliflower rice
  • 2 large eggs
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sautรฉ until softened, about 5 minutes.
  2. Pour in chicken broth and bring to a simmer.
  3. Add cooked chicken breast and cauliflower rice to the pot. Cook for another 5-7 minutes, until the cauliflower rice is tender.
  4. In a mixing bowl, whisk together eggs and lemon juice until well combined.
  5. Gradually ladle about 1 cup of hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
  6. Slowly pour the egg mixture back into the pot, stirring continuously to prevent curdling.
  7. Continue to cook the soup for another 2-3 minutes, until slightly thickened.
  8. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Info:

  • Serving size: 1 cup
  • Calories: 180
  • Total Fat: 10g
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Net Carbs: 4g
  • Protein: 17g

Enjoy this creamy and tangy Lemon Chicken Soup as a satisfying keto-friendly meal option!