This Whole30 Greek Lemon & Chicken Soup is an updated take on a fresh and comforting classic that is sure to brighten any day.
What is Greek Lemon Chicken Soup?
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.
What makes this Greek Lemon Chicken Soup Whole30?
Traditionally, Greek Lemon Chicken Soup is made with rice, orzo or even couscous. I’ve seen several paleo versions that replace these with riced cauliflower. However, I’m just no a huge fan of using riced cauliflower in soups as I feel it always ends up mushy.
Therefore, I replaced the carb with some finely diced potatoes and also added chopped greens. In addition to making this soup surprisingly filling, I really like the texture.
Check out other Whole30 compliant recipes from The Jam Jar Kitchen
All you will need for this Whole30 Greek Chicken Lemon Soup is a large dutch oven or heavy bottomed pot with a lid.
- 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.
- 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.
- Fresh Lemon Juice
- Fresh Dill
Tips & Tricks for Perfect Whole30 Greek Lemon Chicken Soup
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!
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