You won’t believe how easy this Bone Broth Avgolemono Greek Lemon Chicken Soup Recipe is to put together! It literally takes about 20-25 minutes from start to finish to create a restaurant-worthy soup that can be enjoyed all year long.
There’s no chopping onions, celery, or any aromatics, YET it still packs in the kind of flavor you’d get from a soup that’s been stewing for hours.
This soup is thickened with eggs that have been whisked with lemon juice and lemon zest so there is no cream or flour in the base. See steps and photos below for how to temper the eggs in the soup without scrambling the eggs.
This bone broth soup recipe is perfect for a make-ahead meal or an easy one-pot meal dinner recipe.
bone broth chicken soup recipe
The secret to the tastiest soup in the world’s best restaurants is always in the broth. If you have an amazing broth, you don’t have to add tons of ingredients to get a soul-satisfying flavor.
For this Greek Avgolemono Soup, I wanted to make it as simple as possible to make so you could enjoy it even on busy weeknights.
but, isn’t homemade bone broth a pain to make?
But, I have found 3 Life-Changing Hacks for Making Bone Broth at home. You can use this recipe to make it once a month, then you’ll have incredibly delicious broth ready to go when you make this soup.
where to buy bone broth
There are plenty of options now, but most store-bought bone broth in the cartons doesn’t have enough collagen in it to be as nutritious as it should be. Plus, many aren’t organic.
I’ve been drinking Kettle & Fire Bone Broth since 2016 and they are my favorite. You can purchase right from their website or find them in Sprouts’ Market grocery stores among others.
click the photo below to get kettle & fire chicken or beef bone broth shipped right to your door
- If you order 6 or more cartons you get FREE shipping, YEAH!
- Both their chicken and beef bone broth is made from organically-raised chickens and cows. They use only grass-fed organic bones from American farms and source organic vegetables
- I recommend their chicken bone broth for this recipe
- Get 15% off your first order by using the coupon code BESSIEBAKES15
- I’m an affiliate for Kettle & Fire because I love their product and drink it every week. I receive a small commission at no cost to you if you purchase their product
more options for bone broth
Bone Fide Provisions has amazing flavor and is quite nutritious. It can be found in the freezer section at Sprouts’ Market and Publix grocery stores among others. Get the chicken bone broth for this recipe.
how to make avgolemono soup with bone broth step-by-step
Heat 4 cups of bone broth over medium-high heat and add 4 chicken thighs or 2 chicken breasts. If your chicken has the skins on them, you can simmer them in the soup for extra fat and richness or remove them.
Simmer the chicken for about 15 minutes or until it’s cooked through.
When the chicken is fully cooked, remove the chicken from the broth and set aside. If you use chicken thighs, you can cut them into small pieces or you can shred the thighs or breasts with a fork.
Lower the heat of the broth to medium while you shred the chicken.
When you remove the skins, whether or not you simmer them in the broth, you can crisp them up in a dry saute pan over medium-high heat for a few minutes on both sides until they get nice and golden brown. They are crispy and delicious!
While the chicken is simmering, whisk two eggs together with the lemon juice and lemon zest until nice and frothy.
When the chicken is cooked through, scoop out 1/2 cup hot broth out of the pot.
How to temper the eggs so they don’t curdle/scramble in the soup
Tempering the eggs is a way that we gently raise the temperature of the egg mixture before adding to the hot broth so that the eggs don’t scramble and creates a smooth sauce for the avgolemono soup.
After you’ve shredded or chopped the chicken begin tempering the egg mixture with the broth.
Start whisking the egg mixture with a whisk or fork. VERY slowly drizzle in the 1/2 cup of hot broth while whisking constantly until it’s combined.
When the mixture is combined, slowly add it to the pot with the hot broth while whisking.
I added green beans for color, texture, and flavor.
Add the green beans and cauliflower rice to the hot broth and heat for 3-4 minutes until tender but still has a bite.
Add the chicken back to the pot and season with salt and white pepper. It’s now ready to go!
Serve with chopped fresh parsley (optional) and a slice of lemon. YUM!
Bon Appetit Ya’ll,
Easy Bone Broth Avgolemono Greek Lemon Chicken Soup Recipe
This is easy and soul-satisfying recipe for Avgolemono Greek Lemon Chicken soup has rich chicken bone broth for incredible flavor and lots of lemon juice for a burst of sunshine in soup!
- 4 cups chicken bone broth
- 2 lemons, 1 zested and 1 1/2 juiced save the rest of the lemon for slicing
- 4 chicken thighs or 2 chicken breasts
- 2 eggs
- 2 small handfuls green beans fresh or frozen
- 1/2 cup cauliflower rice I used frozen pre-chopped for convenience
- 1/4 tsp white pepper
- salt to taste
Heat the 4 cups of chicken bone broth over medium-high heat in a large pot to a simmer. Cover with a lid to help it heat up faster.
Add the chicken thighs or chicken breasts and simmer partially covered for about 15 minutes or until the chicken is cooked through. Timing depends on the size and type of chicken you use.
Remove the chicken and set aside to cool enough to handle. Shred or chop the chicken.
For the egg mixture
While the chicken is cooking, whisk together the lemon juice, lemon zest, and 2 eggs until nice and frothy.
Tempering the egg mixture
Once the chicken is removed from the pot, lower the temperature to medium heat.
Scoop out 1/2 cup hot broth from the pot.
Start whisking the egg mixture and very slowly drizzle in the hot broth while whisking constantly until all of the broth is combined.
Finishing the soup
Pour the egg mixture into the pot of hot broth while whisking constantly.
Add green beans (fresh or frozen) and cauliflower rice and heat until cooked but still has some texture, about 3-5 minutes.
Add the chicken back in and season with salt and white pepper to taste.
Serve with a slice of lemon on top. Enjoy!
If your chicken has skin on it you can simmer it in the pot with the chicken for extra richness or you can remove it to make crispy chicken skins.
Whether you cooked your skins in the pot or not, you can saute the skins in a dry saute pan over medium heat until they are golden and crispy on both sides. YUM!