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Greek Lemon Chicken Soup Recipe

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★★★★★

4.5 from 61 reviews

This Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for any occasion. Made with tender shredded chicken, fresh vegetables, cauliflower rice, and a bright lemony broth thickened with egg yolks, this soup delivers a wonderful balance of lightness and richness. It’s a wholesome, nutritious meal that is easy to prepare and sure to warm you up.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 cup carrot, diced
  • 2 cups cauliflower rice (or gluten-free orzo as alternative)
  • 1 cup kale, chopped

Broth and Seasonings

  • 6 cups chicken broth
  • 1/2 cup lemon juice
  • 1 tsp dried dill
  • 2 tbsp fresh parsley (reserve some for topping)
  • 1 tsp salt
  • 1/2 tsp black pepper

Protein and Thickening

  • 1 lb shredded chicken, precooked
  • 3 egg yolks

Garnish

  • Lemon wedges
  • Lemon zest

Instructions

  1. Heat the Oil: In a large stockpot, warm the olive oil over medium-low heat until shimmering, preparing it for sautéing vegetables.
  2. Sauté Vegetables: Add the diced onion and cook on low heat for 3-4 minutes until it becomes lightly translucent. Then incorporate the diced carrots, celery, cauliflower rice, and minced garlic. Continue sautéing for about 5 minutes until the vegetables soften slightly.
  3. Add Broth and Herbs: Pour in the chicken broth and lemon juice. Stir in the dried dill, fresh parsley, salt, and black pepper. Mix well and let the soup simmer on medium heat for 15 minutes to meld flavors.
  4. Add Chicken and Kale: Stir in the precooked shredded chicken and chopped kale. Cook for a few minutes until the kale wilts and the chicken is heated through.
  5. Prepare Egg Lemon Thickener: In a small bowl, whisk the egg yolks until fully blended. Carefully ladle about a cup of hot soup broth into the egg yolks slowly, whisking continuously to temper the eggs and prevent scrambling. Gradually pour this mixture back into the soup, stirring well to incorporate and thicken the broth. Remove the pot from heat.
  6. Final Seasoning and Serve: Allow the soup to cool slightly. Adjust seasoning with additional salt or lemon juice if desired. Serve garnished with reserved fresh parsley, lemon wedges, and a sprinkle of lemon zest for an extra fresh burst.

Notes

  • For a gluten-free version, substitute cauliflower rice with gluten-free orzo pasta.
  • Using egg yolks to thicken the soup creates a silky texture similar to traditional Greek avgolemono soup.
  • Precooked shredded chicken can be from rotisserie chicken or leftovers.
  • If fresh kale is unavailable, spinach can be used as an alternative.

Keywords: Greek Lemon Chicken Soup, avgolemono, lemon chicken soup, healthy chicken soup, cauliflower rice soup, easy Greek soup

Find it online: https://foodbylina.com/greek-lemon-chicken-soup-recipe/