Creamy, comforting and oh-so-good, this 5-ingredient Low FODMAP Greek Lemon Chicken Soup is a satisfying simple meal.
This low FODMAP Greek-inspired lemon chicken soup uses 5 main ingredients, is easy to make, and tastes amazing.
Not surprisingly, this soup calls for lemon and chicken. It also uses low FODMAP chicken broth, arborio rice, and the secret ingredient to make this soup extra creamy (without the cream) – egg yolks!
Egg yolks are whisked with a little hot chicken broth to temper them or bring them to the correct temperature so they don’t curdle or cook too fast before adding them into the soup. The tempered egg yolks coupled with the arborio rice – aka risotto rice – results in one creamy and delicious soup!
Make this lemony 5-ingredient low FODMAP soup in about 30 minutes!
Shopping list
Gather these ingredients to make 4 servings of this low FODMAP soup:
- Low FODMAP chicken broth – 8 cups
- Arborio rice – 1 cup
- Eggs – 6 large (only the yolks are used in this recipe)
- Leftover shredded chicken – 2 cups
- Lemon juice – ⅓ cup fresh (about 2 lemons)
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Low FODMAP chicken broth can be a great way to add low FODMAP flavor. Many store-bought options contain high FODMAP ingredients like garlic, onion or larger amounts of celery. Check labels and avoid products containing these high FODMAP ingredients. Find suitable options in my Low FODMAP Chicken Broth post.
Plain chicken is a low FODMAP food. Pre-seasoned or marinated chicken often contain high FODMAP ingredients like onion or garlic. Double-check ingredients before purchasing.
Some grocery stores sell rotisserie chickens that use only low FODMAP ingredients. Just BARE Chicken is one that I have found in my area.
Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.
Instructions
Step 1: Add broth and rice to a soup pot and bring to a boil over high heat. Reduce heat to medium and simmer until rice is cooked about 15-20 minutes.
Step 2: Place egg yolks into a medium bowl and beat lightly with a whisk. While continuing to whisk, slowly(!) pour about 1 cup of hot broth into the beaten eggs. Then slowly whisk mixture back into the rice mixture.
Step 3: Add chicken and lemon juice to the rice. Cook for 5 minutes or until everything is warm. Season with salt and pepper
Serve soup warm topped with optional garnishes of lemon zest and parsley.
Sides
We each have unique nutritional needs. Consider serving this soup with a:
Low FODMAP Vegetable: Carrots, red bell pepper, and cucumber are just a few low FODMAP options.
Low FODMAP Fruit: Oranges and clementines are a couple of FODMAP-free fruits. Check the Monash FODMAP app for more options.
Substitutions
- Add some greens: Stir in 2 cups of chopped spinach, collard green, or swiss chard leaves with the chicken and lemon juice.
Ideas for leftover egg whites
Because this soup recipe only uses the egg yolks, you may be wondering what to do with the leftover egg whites.
Storage:
- Raw eggs can be kept in the refrigerator for up to 4 days. (Source: 1American Egg Board, 2020)
Ideas for use:
- Make an egg-white omelet, scramble, or add them to a frittata
- Make a low FODMAP pavlova or another meringue-based dessert
Similar recipes
- Low FODMAP Chicken Noodle Soup
- Low FODMAP Turkey Chili with Lentils & Sweet Potatoes
- Low FODMAP Chicken Enchilada Soup (Instant Pot or Slow Cooker)
Recipe
Low FODMAP Greek Lemon Chicken Soup
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
Creamy, comforting and oh-so-good, this 5-ingredient Low FODMAP Greek Lemon Chicken Soup is a satisfying simple meal.
Ingredients
- 8 cups low FODMAP chicken broth
- 1 cup arborio rice
- 6 large egg yolks
- 2 cups leftover shredded chicken
- ⅓ cup fresh lemon juice (about 2 lemons)
- Salt and pepper
Optional garnishes: Chopped fresh parsley, lemon zest
Instructions
- Add broth and rice to a soup pot and bring to a boil over high heat. Reduce heat to medium and simmer until rice is cooked about 15-20 minutes.
- Place egg yolks into a medium bowl and beat lightly with a whisk. While continuing to whisk, slowly(!) pour about 1 cup of hot broth into the beaten eggs. Then slowly whisk mixture back into the rice mixture.
- Add chicken and lemon juice to rice. Cook for five minutes or until everything is warm. Season with salt and pepper
- Serve soup warm topped with optional garnishes.
Notes
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the blog post or the Monash FODMAP app.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove
- Cuisine: Mediterranean-Inspired
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Mon says
For something that requires almost no prep and very little me-hovering-over-the-stove time, this was great. It def feels like a winter soup, I have a feeling this is gonna be a go-to for me on weeknights in the colder months. Thank you Emily!!
Em Schwartz, MS, RDN says
Thanks for sharing, Mon! Thrilled to hear you also enjoyed this recipe!
Lindsey says
This soup was so easy and turned out wonderfully! I love lemon in soup and it was just perfect. Thank you for this recipe!
Maureen says
I’m not sure what I did wrong. I followed the recipe. The soup turned out dreadfully and we had to throw it away. I don’t think that’s happened to me in years. It had a strong taste of egg yolk. Just awful. Sure I did something wrong. So sad because I love this soup and used to eat it all the time at a Greek restaurant when I lived in Germany. Oh well.
Em Schwartz, MS, RDN says
Hi Maureen, I’m sorry to hear this recipe wasn’t for you. Hope you can find a different recipe that fits your taste preferences. Best, -Em
Zamantha says
I just made this recipe for the first time. I followed the instructions EXACTLY as written. OMG…this is absolutely delicious!!! I miss being able to eat creamy soups and this hits the spot!
Alison says
I have made this sooo many times – and about to make it again for dinner tonight as my 30 year old son just asked if we could have it for dinner!! I am new to trying to understanding my gut issues, but this dish is just what my belly needs, and apparently both my boys think it’s utterly delicious comfort food too! Thank you so much! Will spend some time exploring more of your recipes.
Em Schwartz, MS, RDN says
This soup is one of my favorite FODMAP-friendly comfort foods. I’m so glad to hear you and your family enjoy it as much as I do! Thanks for sharing, Alison!
Misty Pittman says
Em, You are highhandedly getting me through the low FODMAP elimination phase. Last week was the Tandoori chicken, this week it’s this soup and omgz. I don’t often find soup to be filling, but wanted to batch cook something easy for my lunches and the arborio rice adds just enough heft to make the dish a filling meal. I ended up using a full cup of arborio, knowing that I have a big appetite.
Never stop feeding us.
K. thx.
Emily says
Thank YOU, Misty! Your comments keep making my day(s). 🙂
Misty says
“Highhandedly”?? SINGLE-handedly. Oy, I really was excited.
Emily says
Haha! 🙂
Olimpia says
Thank you for your patience Emily, that explains it fully and I have no more questions :))
Emily says
My pleasure, Olimpia!
Olimpia Wojtyczko says
Hi, is 0.5 cup of rice really enough for 4 people?
Olimpia Wojtyczko says
Also, since it says “pour about 1 cup of hot broth into the beaten eggs” and the recipe says 8 cups of broth, that means in 1st step i use 7 cups?
At which point i pour eggs/broth mixture to the rice/broth? is it when rice/broth is already cooked, or before?
Emily says
Great questions, Olimpia! Yes, you add all 8 cups at the beginning with the rice –> Add broth and rice to a soup pot and bring to a boil over high heat. Reduce heat to medium and simmer until rice is cooked about 15-20 minutes.
After step 1 (the rice will be cooked) move onto step 2 –> Place egg yolks into a medium bowl and beat lightly with a whisk. While continuing to whisk, slowly(!) pour about 1 cup of hot broth into the beaten eggs. Then slowly whisk mixture back into the rice (and broth) mixture.
In other words, the hot broth is coming from the soup pot containing the cooked rice and broth (from step 1). Adding a small amount (1 cup) of hot broth slowly to the whisked eggs will help slowly increase the temperature and start to cook the eggs without getting a less desirable texture. After the 1 cup of broth is added to eggs it is slowly whisked back into the cooked rice/broth mixture.
Hope that helps!
Olimpia says
That definitely helps thank you!! I’ve got a slight obsession with lemon taste since trying lemon muffins my colleague has made, and I’m very much looking forward to making your recipie tomorrow, don’t want to mess it up 🙂 it looks (and sounds) so delicious:)))
Emily says
I also LOVE lemon flavored things! It’s been a couple of months since I’ve made this (too many other recipes to try 🙂 ), but your questions have inspired me to put it on my list to make again this week. Hope it goes well for you!!
Emily says
Hi Olimpia, the serving sizes of my recipes are just suggestions unless they are limited by low FODMAP serving sizes. Rice would not be limited, so if you’d like to add more you’re welcome to do so! I tend to serve this soup with other side dishes, like a salad or steamed veggies and a fruit, so it’s not typically the only thing we are eating for a meal. Hope that helps!
Olimpia says
I see, and 8 cups of broth per 0.5 cup of arborio is the right amount to make it rissotto-like, like the photos show? I’m sorry to question you(!) it’s just that when I normally make risotto I’d add 4 cups of broth per 0.5 cup of rice.
Thank you 🙂
Emily says
No worries! Yes, with the 1/2 cup rice, egg yolks and the chicken added, the soup does get thicker. Also, some of the broth evaporates as the rice is cooking, so that’s why there’s more than you’d typically add for risotto. But if you’d like it even thicker 🙂 you could start with 3/4 cup rice and try that. Great questions!!
Isabella says
Thank you so so much for this recipe! I’m just starting the elimination phase, it’s 10 degrees outside and I needed comfort food!! It was amazing!
Emily says
Thank YOU, Isabella! I am so glad to hear that you enjoyed this recipe as much as I do. It is a perfect way to warm up during the winter. 🙂