Greek Lemon Chicken Soup (Avgolemono) is one of the most beloved comfort foods in Greek cuisine. Traditionally, this silky soup is made with chicken, lemon and an egg mixture that gives it a creamy texture without any dairy. In Greece, it’s often served at family gatherings or holiday celebrations as a symbol of comfort, warmth, and hospitality.
This version keeps all the bold, zesty flavors while staying low-carb. Swap in cauliflower rice or resistant starch rice. Pair it with low-carb pita bread or crunchy pita chips for a nourishing meal that feels both hearty and refreshing.
Wine pairing tip: The bright citrus in Avgolemono pairs beautifully with a crisp Greek Assyrtiko, a Sauvignon Blanc, or even a lightly oaked Chardonnay. If you prefer something lighter, a dry Rosé also complements the lemony freshness.
Don’t be surprised if one bowl quickly turns into two. Avgolemono has a way of making you come back for more!
Instructions
10 cups chicken broth
3 Tbsp. extra virgin olive oil
8 cloves garlic, minced
1 onion, chopped
1 lemon, zested and juiced
2 cups chicken, shredded
1 cup cooked cauliflower rice or resistant starch rice
1/2 tsp. crushed red pepper
Salt and pepper
1/2 cup carrots, sliced or diced
1/2 cup celery, finely diced
2 bay leaves
2 eggs
Parsley, chopped
1 tsp. dill
Instructions
In a large pot, heat the extra virgin olive oil. Sauté the onion, garlic, celery and carrots until soft.
Add the chicken.
Add the chicken broth and bay leaf. Bring to a boil. Simmer 15 minutes.
Add the cauliflower rice or resistant starch rice. Cook 10 minutes.
In a separate bowl, whisk the eggs. Temper the eggs with some of the hot broth. Stir the tempered egg mixture into the soup. Cook 5 more minutes.
Stir in the dill before serving.
If you like this recipe, you may also like the following recipes:
Greek Lemon Chicken Soup: Avgolemono
Equipment
- 1 knife
- 1 large pot
- 1 large spooon
- 1 medium bowl
- 1 ladle
- 1 whisk
Ingredients
- 10 cups chicken broth
- 3 Tbsp. extra virgin olive oil
- 8 cloves garlic minced
- 1 onion chopped
- 1 lemon zested and juiced
- 2 cups chicken shredded
- 1 cup cooked cauliflower rice or resistant starch rice
- 1/2 tsp. crushed red peppe
- Salt and pepper
- 1/2 cup carrots sliced or diced
- 1/2 cup celery finely diced
- 2 bay leaves
- 2 eggs
- Parsley chopped
- 1 tsp. dill
Instructions
- In a large pot, heat the extra virgin olive oil.
- Saute the onion, garlic, celery and carrots until soft.
- Add the chicken broth, bay leaf and shredded chicken.
- Bring to a boil.
- Reduce the heat and simmer 15 minutes.
- Add the cauliflower rice or resistant starch rice.
- Cook 10 minutes.
- In a separate bowl, whisk the eggs.
- Temper the eggs with some of the hot broth.
- Stir tempered egg mixture into the soup.
- Cook 5 more minutes.
- Stir in the dill before serving.
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