An overhead shot of a white shallow bowl filled with Low FODMAP Greek Lemon Chicken Soup. It is topped with fresh chopped parsley. The bowl is sitting on a dark gray napkin with an antique spoon and lemon halves surrounding it.

Low FODMAP Greek Lemon Chicken Soup

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x


Creamy, comforting and oh-so-good, this Low FODMAP Greek Lemon Chicken Soup is a delicious way to warm up!



  • 8 cups low FODMAP chicken broth
  • ½ to 1 cup arborio rice (use more rice for a thicker, more risotto-like soup)
  • 6 egg yolks
  • 2 cups leftover shredded chicken
  • 2 lemons, juice of (about a ⅓ cup) or more, to taste
  • Salt, to taste
  • Fresh parsley, chopped (optional)
  • Lemon zest (optional)


  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.
  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.
  3. Add chicken and lemon juice to rice. Cook for five minutes or until warm. Season with salt; top with optional parsley and lemon zest. Serve warm.
  • Category: Soup
  • Method: Stove
  • Cuisine: Mediterranean

Keywords: low FODMAP, low FODMAP soup, dairy free, chicken