Can I make Greek lemon chicken soup without eggs?

Yes, but it won’t be true avgolemono. Omit the egg yolks and skip the tempering step. The soup will be thinner, but still flavorful—just add a splash of coconut cream or starch slurry if you want a bit of thickness.

What’s the difference between Avgolemono and regular chicken soup?

Avgolemono stands out due to its lemony brightness and creamy texture from tempered egg yolks. Traditional chicken soups rely on vegetables and noodles; this one uses citrus, eggs, and herbs for its distinctive finish.

How long does this soup last in the fridge or freezer?

Fridge : 3–4 days Freezer : Up to 3 months For freezing, do so before adding eggs to maintain a smooth texture when reheated.

Is it safe to reheat egg-based soups like this one?

Yes—gently reheat over low to medium heat while stirring. Avoid boiling, which can cause the eggs to curdle. If reheating after freezing, add fresh tempered yolks for best results.

Greek Lemon Chicken Soup – The Best Creamy Comfort Food

Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 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 1 cup gluten-free orzo); 6 cups chicken broth; ½ cup lemon juice; 1 lb shredded cooked chicken; 1 tsp dried dill; 2 tbsp fresh parsley (reserve some for topping); 1 tsp salt; ½ tsp black pepper; 1 cup kale, chopped; 3 egg yolks; Lemon wedges and lemon zest to serve

Greek Lemon Chicken Soup

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Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy and citrusy traditional Greek soup made with chicken, egg yolks, lemon juice, and fresh herbs. This nourishing and gluten-free version uses cauliflower rice for a light yet satisfying meal.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Greek
Diet: Gluten Free

Ingredients

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 1 cup gluten-free orzo)
6 cups chicken broth
½ cup lemon juice
1 lb shredded cooked chicken
1 tsp dried dill
2 tbsp fresh parsley (reserve some for topping)
1 tsp salt
½ tsp black pepper
1 cup kale, chopped
3 egg yolks
Lemon wedges and lemon zest to serve

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Instructions

In a large stockpot, heat olive oil over medium-low heat.
Sauté onions for 3–4 minutes until translucent. Add carrots, celery, cauliflower rice, and garlic. Cook for another 5 minutes.
Pour in the chicken broth, lemon juice, dill, parsley, salt, and pepper. Stir and simmer for 15 minutes.
Add shredded chicken and chopped kale. Stir to wilt the kale.
In a separate bowl, whisk the egg yolks. Slowly whisk in 1 cup of hot broth to temper.
Pour the tempered egg mixture back into the soup, stirring constantly. Remove from heat.
Let cool slightly. Adjust seasoning and serve with lemon wedges and parsley.

Notes

Use fresh lemon juice for best flavor.
Rotisserie chicken is a great time saver.
To make with gluten-free orzo, substitute for cauliflower rice and simmer for 10 minutes after adding orzo.
For an egg-free version, omit egg yolks and skip tempering step.
Soup can be frozen for up to 3 months—add egg yolks fresh after thawing.

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