Greek Creamy Lemon Chicken Soup (Avgolemono / Aυγολέμονο)



Probably the most well-known of Greek soups and effortlessly gluten-free, dairy-free and Keto friendly. This low carb chicken soup recipe is a vibrant and comforting soup, bursting with lemony Mediterranean flavors. Celery, onion, garlic, and parsley are used for flavoring and are brought to a boil to create a broth, the chicken is poached in the broth until cooked through. The vegetables are then discarded, and the broth strained. 

‘Avogolemono’ itself means egg-lemon, which is what forms the base of this soup. Eggs are whisked with lemon juice, and then a ladleful of hot broth is added to the egg mixture to acclimatize the egg. The lemon sauce is then slowly poured back into the broth and whisked until thickened over medium heat. The egg itself dissolves into the broth and helps thicken the base of this soup. Shredded chicken and cauliflower rice or regular rice  are added to the soup and ready for serving. This recipe serves 2 as a main meal or 4 as a starter.

What cut of chicken can I use?

Use whatever cut you like here as the chicken will be shredded. Skinless chicken breast, thighs (on or off the bone) are recommended as the meat shreds more easily.

What can I serve this with?

This recipe needs nothing more than a good grind of black pepper and a drizzle of good quality extra virgin olive oil. Serve with your favorite gluten-free bread.

Can I adapt the recipe for different diets?

The classic version of this recipe is made with chicken, but it can also be made with white fish like bream, sea bass, or snapper for another variation and is suitable for those following a pescatarian diet.

How to store lemon chicken soup?

This recipe is best kept in the fridge in an airtight container for up to 5 days, or up to 3 months in the freezer. To reheat from frozen, simply allow to thaw, transfer to a saucepan and bring to a simmer over medium heat.




15 Minutes


30 Minutes


  • 2 chicken thighs

  • 200g cauliflower rice (or regular pre-cooked rice)

  • 1.2 liters water

  • 1 onion (for flavouring only)

  • 2 stalks celery (for flavouring only)

  • small nunch  fresh parsley (for flavouring only)

  • 2 cloves garlic (for flavouring only)

  • 1 chicken stock cube

  • 4 large eggs

  • 2 lemons, juiced

  • 2-3 tsp cornflour

  • Salt & pepper, to taste


  1. Roughly chop the onion, celery, garlic and wash the parsley. In a deep saucepan, add the water along with the stock cube, onion, celery, garlic, and parsley. Set over medium heat and bring to a boil.

  2. Carefully add the chicken to the broth. Keep on a steady simmer for 30 minutes until the chicken is poached and fully cooked through. Remove from the heat and take out the chicken and shred it. Set it aside, cover, and keep warm.

  3. Discard the onion, celery, garlic, and parsley and strain the broth through a sieve. Return the broth to the saucepan. 

  4. Juice the lemons. Thoroughly whisk the lemon juice and eggs together in a medium bowl or jug. While whisking, pour 2 ladlefuls of hot broth into the lemon egg mixture, one at a time to acclimatise the egg and prevent it from splitting/ curdling.

  5. Slowly pour the lemon egg mixture back into the main pot of broth and whisk together quickly. Add the cornflour into a small bowl with 2 tablespoons of water or broth and stir to combine. Pour into the broth and set again over medium heat.

  6. Keep whisking until the sauce thickens, about 10-15 minutes. If it is still quite thin, add more cornfour mixing with water ot form a paste first before adding to the soup.

  7. Add in the cauliflower rice or regular pre-cooked rice and shredded chicken and stir to heat through. 

  8. Taste for salt. Ladle into bowls and serve with a drizzle of good quality extra virgin olive oil and a grind of black pepper.



Chicken - is a source of high-quality dietary protein which is used for building and repairing muscles, and because it is rich in several minerals like phosphorus and calcium, it helps  to maintain bone health. (Source)

Cauliflower -  is an excellent source of vitamins and minerals and contains a high amount of fibre, which is important for digestive health and may reduce the risk of several chronic diseases. (Source)

Eggs - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)

Lemons - are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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