Can I make Greek Lemon Chicken Soup without eggs?

Yes, while eggs are traditionally used to make the soup creamy, you can omit them if you prefer a dairy-free or egg-free option. Keep in mind that without the eggs, the soup will have a more broth-based consistency, but it will still be flavorful and comforting.

How can I make this Greek Lemon Chicken Soup vegetarian?

To make a vegetarian version of this soup, simply swap the shredded chicken for chickpeas and use vegetable broth instead of chicken broth. This will keep the soup hearty and satisfying while maintaining the Greek-inspired flavors.

How do I store leftovers of Greek Lemon Chicken Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave to avoid curdling the eggs. The soup also tastes great cold, making it a perfect meal prep option.

Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 tbsp Olive Oil; 1 cup Yellow Onion, diced; ½ cup Carrots, diced; ½ cup Celery, diced; 5 cloves Garlic, minced; 2 strips Lemon Peel; ½ tbsp Dried Oregano; 2 Bay Leaves (optional); 6 cups Chicken Broth (or vegetable broth); ½ cup White Rice; 2 cups Shredded Chicken; 3-4 oz Baby Spinach; ¼ cup Fresh Lemon Juice; 1 tbsp Fresh Dill, chopped; Salt and Pepper to taste

Description

Greek Lemon Chicken Soup (Avgolemono) is a light, healthy, and comforting soup made with chicken, rice, eggs, lemon, and spinach. This creamy yet dairy-free dish is perfect for a cozy dinner and comes together in just 35 minutes. With bright lemony flavors, it’s a nourishing meal the whole family will love.

Ingredients

Scale

2 tbsp Olive Oil
1 cup Yellow Onion, diced
½ cup Carrots, diced
½ cup Celery, diced
5 cloves Garlic, minced
2 strips Lemon Peel
½ tbsp Dried Oregano
2 Bay Leaves (optional)
6 cups Chicken Broth (or vegetable broth)
½ cup White Rice
2 cups Shredded Chicken
3–4 oz Baby Spinach
¼ cup Fresh Lemon Juice
1 tbsp Fresh Dill, chopped
Salt and Pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, and lemon peel. Season with salt and pepper and sauté for about 5 minutes until the vegetables soften and the onions are translucent. Add the minced garlic and cook for another minute.
Add the dried oregano, bay leaves, and chicken broth to the pot. Bring to a boil. Once boiling, add the white rice and reduce the heat to medium-low. Let it cook for 10 minutes. Remove the bay leaves and lemon peel before serving.
In a medium bowl, whisk the egg and egg yolk. Slowly add a few ladles of hot broth to the egg mixture while whisking constantly. This step is crucial to temper the eggs. Slowly pour the tempered egg mixture back into the soup while whisking.
Stir in the shredded chicken, spinach, fresh dill, and lemon juice. Continue cooking for a few more minutes until the chicken is heated through and the spinach has wilted. Taste and adjust seasoning as needed. Serve hot and enjoy!

Notes

Tempering the eggs is essential to avoid scrambling them when adding to the hot soup.
Use fresh lemon juice for the best flavor, not bottled lemon juice.
If you’re looking for a vegetarian version, swap the chicken for chickpeas and use vegetable broth.
The soup stores well in the fridge for up to 3 days, and the flavors improve as it sits.
Serve with crusty bread or a Greek salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 202
Sugar: 3g
Sodium: 947mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 17g
Cholesterol: 99mg