This Greek Lemon Chicken Soup is a fresh, delicious take on a comforting classic that is also dairy free, gluten free and Whole30 compatible!
This Lemon & Chicken Soup, or Avgolemono soup as it's traditionally known, is eaten widely throughout the Balkan and Mediterranean region. Its famous silky texture is achieved by adding a combination of eggs and lemons at the end of the cooking process.
This Greek version utilizes pre-cooked rotisserie chicken along with fresh dill, onions, celery, potatoes and of course, eggs & lemon juice.
Jump to:
Other soup recipes you will love.
Equipment
All you will need for this Greek Chicken Lemon Soup is a large dutch oven or heavy bottomed pot with a lid.
Ingredients
- Rotisserie Chicken: To make this recipe quick enough for a simply weeknight meal I love using rotisserie chicken. Just be sure to get one without and added sugars or non compliant ingredients if you're on a round of Whole30. You could also replace a rotisserie chicken with about 3-4 cups of shredded chicken. I recommend using both lean and fattier cuts for a better depth of flavor.
- Onion
- Carrots
- Celery
- Garlic
- Olive Oil & Ghee
- Yukon Gold Potatoes: You can totally use whatever potatoes you have on hand for this recipe (barring sweet). I just prefer Yukon Gold.
- Chicken Broth: If on a round of Whole30 be sure to purchase broth that does not contain added sugars or non-compliant ingredients.
- Eggs
- Fresh Lemon Juice
- Fresh Dill
Dietary and Lifestyle Information
This recipe is dairy free, gluten free, soy free and Whole30 compatible.
Tips & Tricks
My #1 tip for achieving success with this recipe is to TEMPER THE EGGS.
Sorry, I didn't mean to yell at you there but I really want to encourage you not to just throw the whisked eggs straight into the soup. Doing so will result in, well, basically chicken soup with some scrambled eggs floating about. And for some reason that just doesn't sound as appealing.
By whisking the eggs with the lemon juice and then slowly adding a ladle or two of warm liquid you'll heat them slowly heat, allowing them to mix smoothly into the soup without scrambling. This will give it that classic silky texture that makes Greek Lemon Chicken Soup so delightful!
Other recipes for you to enjoy.
Greek Cucumber Salad {Whole30 I Paleo I Low Carb}
Made this recipe? Let me know what you think in the comments!
Recipe
Greek Lemon Chicken Soup {Dairy Free I Gluten Free I Whole30}
Equipment
- Large Dutch oven or pot with lid
- Cutting board and knife
Ingredients
- 1 tbsp olive oil
- ½ tbsp butter or ghee can substitute with additional olive oil to make dairy free
- 1 medium onion, diced
- 2 carrots, diced
- 1 large celery stalk, diced
- 2-3 garlic cloves, finely diced
- 2-3 cups Yukon gold potatoes, peeled and diced small
- 8 cups chicken broth or bone broth
- 1 bay leaf
- 1 rotisserie chicken, shredded
- ½ cup fresh lemon juice
- 2 eggs
- 2-3 cups chopped greens (baby kale, spinach or a mix)
- 2-3 tbsp fresh dill, chopped (plus more for garnish)
Instructions
- Add olive oil & ghee to a dutch oven or pot with lid and heat over medium high until hot and shimmering.Add diced onion, carrots and celery and cook over medium-high for 5-7 minutes until softened.Add garlic and cook for an additional 30 seconds until fragrant.
- Add diced potatoes into the pot with the vegetables and mix so they are fully coated in the oil. Stream in 8 cups of chicken or bone broth and add in 1 bay leaf. Stir to combine.Bring the liquid to a boil over high heat. Put a lid on the pot and reduce the heat to medium-low, cooking for another 5ish minutes or until the potatoes are tender.
- While the soup cooks, combine ½ cup of lemon juice with 2 eggs and whisk with a fork until well combined. Set aside.Once the potatoes are tender turn the heat to the lowest setting.Use a ladle or measuring cup to scoop up about a cup of broth (try not to get any veggies in the ladle) and slowly pour the warm broth into the bowl with the lemon juice and eggs, whisking continuously as you do so. Slowly add another ladle full of broth, whisking with a fork until the mixture is fully combined. Set aside.
- Turn the heat back up to medium-low. Add shredded rotisserie chicken, 2-3 cups of chopped greens (I like a mix of baby kale and baby spinach) and 2-3 tbsp of chopped fresh dill to the pot. Stir until chicken is heated through and greens are slightly wilted, about a minute or two.
- Turn the heat off but leave the pot on the warm burners. Slowly pour in the lemon and egg sauce, stirring to combine.Serve with a sprinkle of fresh dill and (if you're not doing Whole30) a few slices of buttered bread. Enjoy!
This looks perfect for a weeknight dinner. We love chicken soup!
I love everything about this soup, from the lemon to the greens and the dill. I make a couscous and grilled chicken with the same ingredients and never thought to put them into a soup! Thank you for the idea!
This soup sounds really refreshing! Will definitely be trying it out.
I love Avgolemono soup. This version was really easy to put together and delicious too!
Lemon is my favorite way to flavor chicken. And making it into a soup is the best! I can't wait to make this for dinner soon!
Lemon is my favorite way to flavor chicken. And adding it to a soup is genius! I can't wait to make this for dinner soon!
This soup has all my favorite flavors! Can’t wait to make it! Thanks for sharing this yummy recipe!