High-Protein Creamy Lemon Chicken Soup
High-Protein Creamy Lemon Chicken Soup
Bright, silky, and packed with shredded chicken — a comforting low-carb soup with fresh lemon and dill
This is classic creamy lemon chicken soup made high-protein and low-carb. Tender shredded chicken simmers in a light, silky broth brightened with fresh lemon juice and finished with dill. It tastes like a cross between avgolemono and a creamy chicken soup, without the carbs or the sugar.
One pot, about 35 minutes, 30 g of protein, and only a few net carbs per bowl. Perfect for chilly days, meal prep, or when you want something soothing that still fits your macros.
Why you’ll love this soup
- 30g protein per serving — filling and satisfying
- Only 5g net carbs and completely sugar-free
- Bright lemon flavor that feels light yet creamy
- One pot and ready in about 35 minutes
- Meal-prep friendly and reheats beautifully
- Comfort food that still fits low-carb goals
Health notes
- High protein: Shredded chicken keeps you full for hours.
- Low carb: No rice, no pasta, no flour thickeners.
- Bright & fresh: Lemon and dill add flavor without calories or carbs.
- Creamy without excess: A modest amount of cream or cream cheese creates silkiness.
Key element — temper the eggs or cream
If using eggs for a more traditional avgolemono-style finish, whisk them with lemon juice first, then slowly stream in hot broth while whisking. This prevents curdling and gives the soup its signature silky texture.
Ingredients
Chicken & base
- 1½ lb (680g) boneless skinless chicken breasts or thighs
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
Creamy lemon finish
- Juice of 2 large lemons (about ⅓–½ cup)
- Zest of 1 lemon
- 2 large eggs (for traditional style) or 4 oz cream cheese / ½ cup heavy cream
- ½ tsp salt + ¼ tsp black pepper (or to taste)
- ¼ cup fresh dill, chopped (plus more for garnish)
To finish
- Extra lemon slices
- Fresh dill sprigs
- Black pepper
Swaps
- Rotisserie shortcut: Use 3–4 cups shredded rotisserie chicken and reduce simmer time.
- Dairy-free: Use full-fat coconut cream instead of cream cheese or heavy cream.
- Extra vegetables: Add spinach or zucchini in the last 5 minutes.
- Thicker soup: Blend a cup of the soup and stir it back in, or add an extra ounce of cream cheese.
Instructions
| 1 | Cook the chicken. Season chicken lightly with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and cook 5–6 minutes per side until cooked through. Remove, shred with two forks, and set aside. |
| 2 | Build the base. In the same pot, add onion and celery. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds. Pour in chicken broth, bring to a boil, then reduce heat and simmer 10 minutes. |
| 3 | Add chicken and lemon. Return shredded chicken to the pot. Stir in lemon zest and most of the lemon juice. Simmer 5 minutes so the flavors meld. Taste and adjust salt, pepper, and lemon. |
| 4 | Make it creamy. For egg version: whisk eggs with remaining lemon juice, then slowly stream in 1 cup hot broth while whisking constantly. Stir the mixture back into the pot over low heat. For cream version: stir in softened cream cheese or heavy cream until smooth. |
| 5 | Finish and serve. Stir in fresh dill. Ladle into bowls, top with lemon slices, extra dill, and black pepper. Serve hot. |
Pro tips
- Taste the lemon as you go — some lemons are sharper than others.
- If using eggs, keep the heat low after adding them so the soup stays silky and does not scramble.
- Shred the chicken while it is still warm; it pulls apart more easily.
- Fresh dill makes a big difference — dried works in a pinch but is less vibrant.
- The soup thickens slightly as it cools; add a splash of broth when reheating if needed.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 240 |
| Protein | 30g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 580mg |
Estimates based on chicken breast and cream cheese version. Exact numbers vary with broth brand and lemon size.
Variations
Avgolemono style
Use the egg-lemon mixture only (no cream cheese) for a lighter, more traditional Greek version.
Herb boost
Add a handful of fresh parsley or a pinch of oregano along with the dill.
Extra protein
Stir in a scoop of unflavored collagen or an extra cup of shredded chicken.
Vegetable-packed
Add chopped zucchini or spinach in the last 5 minutes of simmering.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze without the final dill garnish; thaw overnight |
| Meal prep | Up to 4 days | Portion into containers; add fresh lemon and dill when serving |
FAQ
Test your knowledge
5 quick questions about this lemon chicken soup
1. Protein per serving?
2. Net carbs per serving?
3. What gives the soup its bright flavor?
4. About how long does this soup take?
5. Best way to keep the texture silky?
