High Protein Lemon Chicken Soup (Creamy Without Cream)
This lighter take on Greek lemon chicken soup is freezer friendly, incredibly satisfying, and packs 54 grams of protein per serving, all for just 381 calories.
There is something about a bowl of lemon chicken soup that feels like comfort. It’s warm, bright, creamy, and filling without being heavy. The best part is that this version gets its silky texture without a drop of heavy cream.
Instead, eggs are gently tempered into the hot broth, creating the signature velvety texture found in traditional Greek Avgolemono soup. Combined with bone broth and plenty of shredded chicken, the result is a soup that’s rich in protein, easy to make, and perfect for meal prep.
I almost always keep a few mason jars of this soup in my freezer. Whether I need a quick lunch, an easy dinner, or something comforting when I’m feeling under the weather, it’s ready to go in minutes.
Why You’ll Love This Recipe
54 grams of protein per serving
Only 381 calories
Creamy without cream
Freezer friendly
Great for meal prep
Simple ingredients
Ready in about 30 minutes
Ingredient Notes
Chicken Bone Broth
I use Wegmans Chicken Bone Broth for extra protein and flavor, but any good-quality chicken bone broth will work. You’re looking for something that’s about 40 calories per cup.
Roasted Chicken Base
I use Better Than Bouillon Roasted Chicken Base because it creates a rich, homemade flavor without hours of simmering.
Shredded Chicken
Store-bought shredded chicken makes this recipe incredibly easy. Rotisserie chicken or homemade shredded chicken both work just as well.
White Rice
The rice is added dry and cooks directly in the broth, helping thicken the soup while making it even more satisfying.
Eggs
The eggs are what create the creamy texture. Tempering them before adding them back to the soup keeps them smooth and silky instead of scrambling.
High Protein Lemon Chicken Soup
Ingredients
8 cups chicken bone broth
85g Better Than Bouillon Roasted Chicken Base
131g frozen mirepoix (you can use fresh too)
3g olive oil
24 ounces cooked shredded chicken
½ cup dry white rice
39g fresh lemon juice (about a lemons worth)
2 large eggs
Instructions
Lightly spray a large pot with olive oil and add the frozen mirepoix. Cook over medium heat until softened.
Add the chicken bone broth, roasted chicken base, and dry white rice. Stir well, cover, and simmer for about 15 minutes, or until the rice is tender.
Stir in the lemon juice and shredded chicken. Heat until the chicken is warmed through.
Turn off the heat.
In a small bowl, whisk the eggs until smooth. Slowly whisk in a ladle of the hot broth to temper the eggs.
Gradually stir the tempered eggs back into the soup while stirring continuously. The soup will become rich and silky without curdling.
Serve immediately or cool completely before storing.
Storage
Store leftovers in the refrigerator for up to 4 days.
For longer storage, portion the soup into mason jars or freezer-safe containers and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator or use your microwave’s defrost setting before warming gently on the stove or in the microwave.
Nutrition (Per Serving)
Makes approximately 6 servings
381 Calories
54g Protein
22g Carbohydrates
7g Fat
Nutrition Lesson
Most creamy soups rely on heavy cream, butter, or flour to create their rich texture. Traditional Greek Avgolemono soup takes a different approach by using eggs, which naturally thicken the broth while adding extra protein and healthy nutrients.
Pairing the eggs with bone broth and lean chicken creates a meal that’s both comforting and incredibly satisfying. Protein helps keep you full between meals, making recipes like this an easy way to support your nutrition goals while still enjoying classic comfort foods.
Products I Use
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I love Avgolemono soup - thanks!