Greek Lemon Chicken Soup {Dairy Free I Gluten Free I Whole30}
This Greek Lemon Chicken Soup is a fresh, delicious take on a comforting classic that is also dairy free, gluten free and Whole30 compatible!
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!
Tried this recipe?Let us know how it was!