What’s Inside: Creamy Lemon Chicken Avgolemono Soup is a Greek soup that’s easy to make and nourishes your body! Using the gut-healthy chicken soup from my book, The Paleo Gut Healing Cookbook, I’ve added Mediterranean flavors and both the traditional way of making and an AIP, egg-free lemon sauce, too.
Creamy Lemon Chicken Soup
Traditional Chicken Avgolemono Soup is originally from Greece and is a thick, rich soup with rice. I have added my own slight flair to this dish to give it a gut-loving punch of taste! This Creamy Lemon Chicken Avgolemono Soup will brighten up your lunchtime. Not only is this soup super filling, but it’s also packed with body-loving ingredients like celery, carrots, and lemon. I have adapted this recipe so it is easily manageable for those with the most particular diets.
There are also 2 options in the recipe card below. This soup is traditionally made with an egg-based sauce, however, I have adapted and included an egg-free sauce version for anyone following an AIP diet.
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Ingredients Needed for Easy Greek Lemon Chicken Soup
This deliciously warming Creamy Lemon Chicken Avgolemono Soup is easily adapted to become AIP-friendly and egg-free.
The ingredients in this soup are all pantry friendly – meaning you’ll most likely have everything you need already without having to go to the shops. You can of course make this soup your own by changing up the vegetables to suit what you have in the fridge, leeks and sweet potato would also work really well in here!
This soup is filled with nutrients that nourish your body…
The carrots are loaded with fiber and vitamin A which help keep blood sugar levels under control.
Celery is an excellent source of antioxidants, it reduces inflammation and helps with gut digestion.
Chicken (pasture-raised, organic preferred) is incredibly good for you! Not only is it full of protein, but the vitamins and minerals are also proven to help your brain function! It builds muscle, strengthens your bones, and even promotes heart health.
This Creamy Lemon Chicken Avgolemono Soup is not only delicious, but it’s also really filling, it’s comforting during the cold evenings and it’s full of goodness! What else could you ask for?!
This authentic Greek lemon and chicken soup is so easy to make! Starting in a large pot, you simply make the best chicken stock by boiling chicken, veggies, and herbs in water. This is going to be strained and will be the base of your soup. More vegetables and chicken are added back into this stock to make sure you are enjoying all the delicious nutrients the veg has to offer.
The addition of the lemon sauce is probably the most unusual for a soup dish, but this really makes it bang! The sauce can be made with or without egg and both versions are packed with tart lemony flavor that cuts the meatiness of the broth perfectly. It couldn’t be easier to make – simply whisk together all the ingredients! If you make the egg-based sauce – make sure you read the instructions carefully. You don’t want to dump it into the soup while it is still on the heat as you will end up with scrambled egg in your soup!
How should I store any leftovers?
Once the Avgolemono Soup has completely cooled down, seal it in an airtight container and it can go into the fridge. It will last about 2 to 3 days, if you made it AIP-friendly (without the egg) it may last up to 4 days!
Can I reheat this soup?
Yes, you absolutely can! If you made it with the egg-based sauce, just make sure to reheat it slowly so the egg mixture doesn’t split. Either pop it on the stovetop or microwave it on a low setting.
Is this soup good for a cold?
Yes! 100% There is a reason chicken soup is the go-to soup for when we are feeling unwell. It’s packed with nutrients and this Creamy Lemon Chicken Avgolemono Soup contains all that and more! The lemon in it is also perfect for dry and scratchy throats so this soup is a great feel-better all-rounder!
Hungry For More Warming Soup Recipes?
If you loved this tasty soup recipe and looking for more nourishing soups to make, then check out some of my other tasty posts:
If you made this Creamy Lemon Chicken Avgolemono Soup, please consider leaving a star rating and comment below. Or you can tag me, @foodbymars, on Instagram and Facebook. I love seeing your recreations!
Creamy Lemon Chicken Avgolemono Soup (egg-free)
5 from 1 vote
Warm up with this Creamy Lemon Chicken Avgolemono Soup. An authentic Greek soup, filled with body-loving ingredients, it will leave you feeling comforted and satisfied. You can even make it egg-free and AIP-friendly with my creamy lemon sauce.
Add chicken to a large pot and season it with salt and pepper.
Quarter and peel onions, scrub and roughly chop carrots and celery, cut garlic heads in half widthwise (leave the skins on, you'll strain it later).
Add all onions, garlic, bay leaves, and herbs to your pot surrounding the chicken and add only 1/2 the carrots and celery, reserve the rest of the carrots and celery for later.
Pour water over everything (make sure it's enough to cover the chicken) and bring to a low boil over medium-high heat and cook until a thermometer reads 165F when inserted into the breast (approximately 30 minutes).
Carefully remove the whole chicken and place it onto a cutting board (I used two slotted spoons), and let rest for 3-5 minutes or so. Leave the water and veggies to continue cooking.
When cool enough to handle, peel the skin off wings, breasts, and drumsticks. Discard the skin.
Cut breasts off of the main carcass and leave them on your cutting board, return the rest of the meat (carcass, wings, drums) to the water and let simmer on medium-low for approximately 40 minutes to continue cooking, creating your stock.
Meanwhile, if you’re making the AIP egg-free creamy lemon sauce, now is a good time to make that while you wait for the soup to cook! (see directions below in the notes)
For a second time, carefully remove the carcass and all chicken pieces, and place them onto your cutting board where the breasts have been resting. Remove all meat from bones on the breast, drums, wings, etc., shredding by hand or using 2 forks as you go along. Optionally save the bones in a freezer bag for future use to make bone broth or discard them. Save the meat on your cutting board while you strain the chicken stock.
Turn the heat off. Place another large pot nearby or in your sink with a fine mesh strainer over top and carefully, strain the chicken stock, catching the soft veggies and other bits into the strainer. Discard the veggies and bits and return the chicken stock to your stovetop and turn the heat back on to a low flame.
Now, add your reserved chopped carrots and celery with all the separated meat on your cutting board to the freshly strained stock over low-medium heat. Allow the veggies to cook for 3-4 mins. until tender.
Meanwhile, make the egg-lemon sauce by combining all ingredients in a medium-sized mixing bowl and whisking together until combined. Set aside.
When veggies are cooked, ladle in 1-2 cups of the hot soup slowly into the bowl of egg-lemon sauce, while continuously whisking. This step is to temper the egg mixture (raising the temperature slowly), and prevent it from turning into scrambled eggs in your soup!
Once mixed, pour the egg-lemon sauce into the soup and stir well, letting the sauce thicken for 3-4 mins in the soup over low heat, then turn off the heat and taste. Season to taste (salt, pepper, or more lemon juice, etc.), garnish with additional chopped dill, and serve! *Alternatively, if using the AIP (egg-free) lemon sauce, pour ½ into the soup and mix in until creamy, and taste, optionally add more of the mixture depending on how you like it.
To make the AIP (egg-free) Creamy Lemon Sauce alternative, ignore step 12, and instead make this sauce by adding sweet potato to a pot with enough water to clever and boil for 10-12 mins. Until fork-tender. Drain potatoes and add to a blender with the filtered water and lemon juice to form a puree and set aside until step 14 when you may mix it into the soup, to taste.Additionally, leave out the black pepper for AIP.