Paleo Greek Lemon Chicken Soup
A light yet satisfying soup featuring chicken, fresh lemon juice, and a creamy egg-thickened broth, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts or thighs Thighs stay extra tender.
- 6-8 cups chicken broth Homemade or low sodium store-bought.
- 1/3-1/2 cup fresh lemon juice from lemons About 2-3 lemons needed, plus extra wedges for serving.
- 3 large eggs For that silky avgolemono texture.
- 1 medium onion, minced
- 3-4 cloves garlic, minced
- 1 bunch dill, chopped Fresh is ideal, dried can work in a pinch.
- 1 bunch parsley, chopped Fresh is ideal.
- to taste olive oil For sautéing.
- to taste salt Season generously.
- to taste pepper Season generously.
- 1 cup cauliflower rice (optional) For a thicker feel without grains.
Optional Ingredients
- 1 pinch dried oregano Optional.
- 1 leaf bay leaf Optional.
- 1 cup carrots, chopped Optional.
- 1 cup celery, chopped Optional.
Instructions
Build the Base
- Warm a splash of olive oil in a large pot over medium heat. Sauté the onion with a pinch of salt until soft and translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the broth and add the chicken. If using carrots, celery, or a bay leaf, add them now.
- Simmer gently until the chicken is cooked through, about 15 to 20 minutes for breasts, a little longer for thighs.
- Transfer the chicken to a cutting board, shred or chop into bite-size pieces.
- Taste the broth and season with salt and pepper. If you like a thicker feel, stir in a cup of cauliflower rice and simmer for 3 to 4 minutes.
Temper the Eggs with Lemon
- In a medium bowl, whisk the eggs until frothy, then whisk in the fresh lemon juice.
- Ladle in a cup of the hot broth slowly while whisking constantly. Add another cup, still whisking to keep the eggs smooth and creamy.
Finish and Serve
- Turn the heat to low. Slowly pour the egg-lemon mixture back into the pot while stirring in a steady circle.
- Keep the soup just under a simmer. If it boils, the eggs can scramble.
- Stir in the shredded chicken and a handful of chopped dill and parsley.
- Taste and adjust salt, pepper, and lemon as needed. Serve hot with extra lemon wedges and a drizzle of olive oil, if desired.
- Tip: If the soup seems too thick, add a splash of warm broth or water. If it’s too thin, let it stand a few minutes off the heat.
Notes
If freezing, prepare the chicken-and-broth base without the egg-lemon mixture. Thaw and bring to a gentle simmer, then temper and add the egg-lemon mixture fresh.