Ingredients

2 tbsp olive oil

1 large sweet onion, finely chopped

2 stalks celery, finely chopped

2 medium carrots, finely chopped

8 cups chicken bone broth

1 tsp kosher salt

½ tsp ground pepper

½ tsp dried oregano

1 lb boneless skinless chicken breast

3 large eggs

¼–⅓ cup fresh lemon juice (from 2–3 lemons)

2 cups frozen cauliflower rice (about 5 oz)

Fresh dill or parsley, chopped, to taste

Fresh lemon zest, to taste

Instructions

Step 1: In a dutch oven or large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrot; sauté until the vegetables are translucent and softened, about 7–8 minutes.

Step 2: Pour in the chicken broth and season with the salt, pepper, and oregano. Add the bay leaf and bring to a simmer. Add the chicken breasts, cover, and simmer until cooked through to at least 165°F, about 20–25 minutes depending on thickness. Remove the chicken and shred once cool enough to handle.

Step 3: Temper the eggs by whisking them with the lemon juice in a large bowl. While whisking vigorously, slowly pour in ½ cup of hot broth from the pot, then continue whisking and gradually add three more ½-cup portions of broth until the mixture is smooth and cooled to room temperature.

Step 4: Return the shredded chicken to the pot along with the cauliflower rice. Simmer for 3 minutes, until the cauliflower is warmed through and completely defrosted.

Step 5: Turn off the heat. Pour the tempered egg mixture into the soup and stir to combine. Taste and adjust salt, pepper, and lemon juice as needed. Remove the bay leaf.

Step 6: Ladle into bowls and garnish with fresh dill or parsley and a touch of lemon zest if desired. Enjoy while steaming hot.

Tips & Variations

For extra lemon brightness, add another teaspoon of lemon juice after tempering, then adjust to taste.

If you prefer a thicker finish, use a touch more cauliflower rice or simmer a minute longer after adding it.

Skip the bay leaf if you don’t have one; the soup will still be flavorful from the aromatics and lemon.

Replace chicken with short ribs or turkey breast for a different protein profile.

FAQs

Can I freeze Avgolemono soup?

Egg-based soups can separate when frozen and reheated, so this version is best enjoyed fresh. If you must freeze, add the lemon and eggs after reheating to avoid texture changes, or freeze the broth components separately and combine with tempered eggs after thawing.

Can I make this dairy-free?

The recipe relies on eggs and broth for creaminess; without dairy, you can still achieve a rich texture by whisking in a bit more chicken broth and ensuring the eggs are well tempered to avoid curdling.