Avgolemono (Greek Chicken Soup)


Who doesn’t love a steaming bowl of soup in these beautiful autumn months? I’ve got to crank up my AC to full blast and pretend that it’s cold outside because, it has been 100+ degrees in LA for the last few days. Yikes! For the rest of you not in this weird alternate weather universe – creamy, nourishing, homemade chicken soup is such a wonderful element to get your hygge on and cozy up.


As you all know, I get excited about recipes that are made with exclusively nourishing ingredients, and have a good macro balance for those who are living a keto/primal lifestyle. The main ingredients in this soup (there aren’t many) are chicken, lemon juice, chicken broth, veggies, and EGGS! That’s right, maybe I’m late to the train but I had no idea that you could put eggs in soup to make it creamy. I’ll be making lots of creamy soup from now on.

I adapted this recipe from The Kitchn but made it grain-free, used garlic (cause DUH), chicken bone broth instead of water, and added some veggies for extra nourishment.

Here’s the recipe:


  • 1.25 lb free-range chicken breast
  • 1 tbsp coconut oil (or butter)
  • 2 quarts chicken bone broth
  • juice of 3 large lemons
  • 3 free-range eggs
  • 3 large carrots
  • 4 stalks celery
  • 1 sweet onion
  • 10 cloves garlic (or to taste)
  • Riced cauliflower (you can get this frozen at Trader Joe’s!)
  • Sea salt to taste
  • Black peppercorns, fresh cracked
  • Parsley (for serving)
  • Fresh sage (for serving)



Wash your chicken and sprinkle salt and pepper on both sides. Set aside. Chop up your veggies, and set aside. I like to mince mine quite fine for this recipe, as the broth is creamy and delicate and each spoonful should be more homologous than chunky.

Heat oil in a large soup pot over medium high heat. Add your chicken, cooking until browned – about 4 minutes each side. Set seared chicken aside, and lower heat to medium. Add minced

onion and cook until fragrant, about 8 minutes. Add garlic, cook for an additional 3 minutes. Now you can add the carrots and celery, stir to coat in onion-garlic mixture. Add the chicken breasts back in, along with the stock, and bring to a boil. Cover and let simmer for about 45 minutes, until chicken is tender.

Turn off the heat and remove the chicken with tongs. If you used chicken with bones,debone and then shred the meat. Put the chicken back into the pot and bring back to a boil, adding the riced cauliflower. Simmer for about 20 minutes. In the meantime, whisk the eggs in a medium-sized bowl. Slowly whisk in the lemon juice, then add 3 cups of the hot soup broth 1 cup at a time to the egg mixture while whisking. Whisking during this entire step is essential because it will prevent the egg from curdling. Once all combined, pour the egg mixture into the soup pot and stir well.

I like to serve mine on top of some chopped kale – if the broth is hot enough, it will slightly cook the leaves and make them just perfectly soft. I also like to serve with a little parsley, fresh sage, and cracked black pepper. Enjoy this creamy dish!


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