Easy Lemon Chicken Soup
This spin on the classic Avgolemeno soup comes together in under 30 minutes and has wonderful flavor from the lemon juice, lemon zest, and high-quality chicken broth.
Prep Time 5 minutes
Cook Time 25 minutes
- 4 cups chicken bone broth
- 2 lemons zest 1 lemon and juice 1 ½ lemons. Slice the remaining half lemon
- 4 chicken thighs or 2 chicken breasts or pre-cooked rotisserie chicken from the store
- 2 eggs
- 1 ½ cups green beans fresh or frozen
- ½ cup cauliflower rice or see ingredient substitutions below
- 2 tsp flat-leaf parsley fresh, chopped finely
- ¼ tsp white pepper
- 1 tsp salt or add more or less to taste
- 2 tsp olive oil for drizzling at the end
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.
If using pre-cooked chicken
For the egg mixture
While the chicken is cooking, whisk together the lemon juice, and 2 eggs until nice and frothy. If you use pre-cooked chicken, make the egg mixture once the broth is hot.
Tempering the egg mixture
Once the chicken is removed from the pot, lower the temperature to medium heat.
Scoop out 1 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.
Stir in the lemon zest at the end.
Serve each bowl with a slice of lemon and a drizzle of olive oil on top. Enjoy!
For the cauliflower rice I used frozen pre-chopped for convenience. But you can certainly chop your own as well.
A substitute for cauliflower rice
You can use regular rice or orzo pasta for a more traditional flavor, or egg noodles (for more of a chicken soup vibe). Cook any of these to package instructions in a separate pot, then add the rice, pasta or noodles at the end.
Can I use regular boxed chicken broth?
Yes you can! It won't have as much flavor as high-quality chicken bone broth, so to enhance the flavor I would saute 1/4 cup finely chopped onions in olive oil over medium heat to the pot before you add the chicken broth. Add a chicken bouillon cube to the broth as well. If you use uncooked chicken and simmer it in the broth it will really enhance the flavor as well.
You can use pre-cooked chicken from a whole chicken or a store-bought rotisserie chicken which will save about 10-15 minutes on the cooking time to this already easy soup! If you use pre-cooked chicken simply add the chicken at the end to reheat once the green beans are cooked through.
For the chicken skins
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!
Can I make this ahead?
Yes! in fact it may taste better the 2nd day. It will keep for up to 3 days in a container in the fridge or up to one month in the freezer.
To thaw from the freezer, put it in the fridge overnight or all day, then reheat the soup.