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!
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.
While the chicken is cooking, whisk together the lemon juice, lemon zest, and 2 eggs until nice and frothy.
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.
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!