Jump to recipe
Greek Chicken Soup
Ready for Soup Season?!!We sure are over here at the CFC Headquarters (aka my family kitchen).
I love soup for many reasons, but especially because it’s very filling and a healthy, economical choice for our large family.
Many nights each week there is a big stockpot full of soup sitting on the stove as hungry teenagers begin to find their way home.
Have you ever had this type of lemmony Greek soup? You may have not even known there was even eggs in the broth because they are virtually undetectable unless you know.
Avgolemono is a traditional sauce made of chicken broth, egg yolks and lemon juice. The final result is a slightly creamy, bright tasting satisfying chicken soup.
You are in for a treat!
The addition of eggs simply adds a creamy richness without using any dairy.
The eggs also contribute nutrients and protein to this soup.
And, YES, as long as you follow the directions below, your eggs will be fully cooked in the hot broth.
Makes 6 servings
- 2 Tbsps olive oil
- 1 lb. chicken breast or tenders, cubed into bite-size pieces
- 1 large yellow onion, finely diced
- 2 large carrots, peeled and diced
- 3 large celery stalks, diced
- 4 fresh garlic cloves, minced
- sea salt and freshly ground black pepper to taste
- 8 cups chicken broth, or stock
- 1 bay leaf
- 3 large eggs, room temperature
- juice of one fresh large lemon
- 4 Tbsps fresh dill, to garnish