Paleo Avgolemono Soup

Total time45 min

Prep time15 min

Cook time30 min

Greek avgolemono is one of those soups that feels like a warm hug in a bowl — silky, bright with lemon, and deeply comforting. The classic version typically relies on orzo or rice to give it body, but cauliflower rice steps in here and does the job beautifully, keeping every spoonful grain-free without sacrificing that satisfying heartiness. The real magic is the avgolemono technique itself: eggs and fresh lemon juice are whisked together, carefully tempered with hot broth, and stirred back into the pot to create a naturally creamy, velvety texture — no dairy, no thickeners, nothing that doesn't belong. Shredded chicken, tender carrot, and celery round out the bowl with plenty of protein and vegetable goodness. The tempering step sounds fancy but is totally approachable, and the instructions walk you through it clearly so you won't end up with scrambled eggs floating in your soup. A finish of fresh dill or parsley and a squeeze of extra lemon makes it feel genuinely restaurant-worthy. This recipe serves four, making it a great option for a weeknight dinner or meal-prep lunches that actually taste better the next day.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts or thighs
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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6 cups low-sodium chicken broth
2 cups cauliflower rice (fresh or thawed from frozen)
1 medium carrot, peeled and sliced into thin rounds
2 stalks celery, thinly sliced
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste

For the avgolemono

3 large eggs
⅓ cup fresh lemon juice (from about 2–3 lemons)
1 tsp lemon zest

For serving

2 tbsp fresh dill or flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Combine the chicken, chicken broth, carrot, celery, 1 tsp salt, and 1/2 tsp black pepper in a large pot. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 18–20 minutes.
2
Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the pot to medium-low heat and stir in the cauliflower rice. Simmer until the cauliflower rice is just tender, about 3–4 minutes.

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