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Avgolemono (Greek Lemon Chicken Soup)

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Step into the warmth of Greek hospitality with our comforting Avgolemono Greek Lemon Chicken Soup recipe! This timeless dish combines tender chicken, fragrant herbs, and tangy lemon to create a bowl of pure comfort that’s perfect for any occasion.

A Taste of Greece

Avgolemono, which translates to “egg-lemon” in Greek, is a traditional Greek soup known for its rich and creamy texture and bright, citrusy flavor. It’s made by simmering chicken (or sometimes lamb) with rice or orzo in a flavorful broth, then thickening it with a mixture of eggs and lemon juice.

Our No Spoons version is makes this even easier by using roast chook! And uses cauli rice to keep down the carbs while still giving the dish a lovely texture.

Simple Ingredients, Delicious Results

Our Avgolemono Greek Lemon Chicken Soup recipe uses simple, wholesome ingredients to create a dish that’s both hearty and satisfying. Tender chicken is simmered until juicy and flavorful, while rice adds a comforting texture to the soup. Fresh lemon juice and zest brighten the flavors, while eggs lend a creamy richness without the need for dairy.

Health Benefits

In addition to its delicious taste, Avgolemono Greek Lemon Chicken Soup offers a range of health benefits. Lemons are rich in vitamin C, antioxidants, and citric acid, which can help boost immunity, aid digestion, and promote overall wellness. Chicken provides protein and essential nutrients, while rice adds carbohydrates for sustained energy.

A Versatile Dish

One of the best things about Avgolemono Greek Lemon Chicken Soup is its versatility. It can be enjoyed as a light and refreshing starter or as a hearty main course. It’s perfect for cozy nights in, lazy weekend lunches, or even as a comforting remedy when you’re feeling under the weather.

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Avgolemono (Greek Lemon Chicken Soup)

Our Avgolemono Greek Lemon Chicken Soup recipe uses simple, wholesome ingredients to create a dish that's both hearty and satisfying. Tender chicken is simmered until juicy and flavorful, while rice adds a comforting texture to the soup. Fresh lemon juice and zest brighten the flavors, while eggs lend a creamy richness without the need for dairy.
Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Instructions

  • Dice the onion, Chop the garlic and shred or chop the chicken.
  • In a large saucepan, add the olive oil and sauté the onion and garlic over medium heat until transparent. Add the salt and pepper.
  • Add the chicken stock and bay leaf, bring to a simmer, then add the cauliflower rice and chicken.
  • Simmer for 10 mins or until the cauliflower rice is just cooked.
  • In a medium bowl, whisk the egg and lemon juice together. Slowly add about 1 cup of the hot chicken broth to the bowl, whisking as you add it to the egg lemon mixture. Once it's all incorporated, slowly whisk the mixture back into the saucepan.
  • Remove the bay leaf, taste and add seasoning if needed.
  • Serve with parsley or spring onion if you like.

Notes

The soup will store in the Fridge for up to 5 days. Reheat on low.
Calories: 703kcal

Nutrition

Serving: 1g | Calories: 703kcal | Carbohydrates: 4g | Protein: 19g | Fat: 8g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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