Name: Avgolemono Soup (Whole30, Keto, Grain Free) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 large sweet onion (finely chopped); 2 stalks celery (finely chopped); 2 medium carrots (finely chopped); 8 cups chicken bone broth; 1 tsp kosher salt; ½ tsp ground pepper; ½ tsp dried oregano; 1 lb boneless skinless chicken breast; 2 cups frozen cauliflower rice (about 5 oz.); fresh dill or parsley (chopped, to taste); fresh lemon zest (to taste); 3 large eggs; ¼ – ⅓ cup fresh lemon juice (from 2-3 lemons)

Jump to Recipe

If you’re craving comfort in a bowl but want to keep things flavorful, healthy, and lighter on the carbs, nothing hits the spot quite like Avgolemono Soup (Whole30, Keto, Grain Free). This beloved Greek dish is rich and creamy thanks to a silky blend of eggs and fresh lemon juice, all without a drop of dairy or grains. Loaded with tender chicken, hearty vegetables, and the aromatic lift of fresh herbs and citrus, this is a soup that feels both restorative and celebratory. Trust me, you’ll be amazed at how this classic recipe adapts perfectly to healthy eating without losing a bit of its soul.

Avgolemono Soup (Whole30, Keto, Grain Free) Recipe - Recipe Image

Ingredients You’ll Need

One of the reasons I love making Avgolemono Soup (Whole30, Keto, Grain Free) is the ingredient list: it’s made up of wholesome, easy-to-find staples with each item pulling its weight for flavor, color, or texture. Here’s what you’ll need, along with some handy tips for each component:

Olive oil: Essential for a silky base and lovely Mediterranean aroma—use a good quality for best flavor.
Sweet onion: Adds a gentle natural sweetness that balances the bright lemon notes.
Celery: Brings classic soup flavor and a subtle vegetal crunch.
Carrots: Adds sweetness and a pretty pop of color to the soup.
Chicken bone broth: The backbone of the soup; opt for homemade or a high-quality store-bought version for rich, deep flavor.
Kosher salt: Enhances and mellows all the flavors; adjust to taste based on your broth’s saltiness.
Black pepper: Gives a gentle kick and brings all the ingredients together.
Dried oregano: Just a dash infuses your soup with Mediterranean warmth.
Boneless skinless chicken breasts: Lean protein that becomes beautifully tender when simmered in the broth.
Eggs: The secret to Avgolemono’s creamy consistency—no dairy required!
Fresh lemon juice: Absolutely essential for that signature tang—taste and adjust for perfect brightness.
Frozen cauliflower rice: Grain-free and keto-friendly, it gives body and fulfills that cozy soup texture.
Fresh dill or parsley: Adds color and a burst of freshness at the finish—don’t skip the herbs!
Fresh lemon zest: Ramps up the citrus aroma and visual appeal.

How to Make Avgolemono Soup (Whole30, Keto, Grain Free)

Step 1: Sauté the Aromatics

Start by heating your dutch oven or soup pot over medium-high heat, then add the olive oil, onion, celery, and carrots. Stir to coat everything in the oil, and let those veggies soften and sweat. You want the onions turning translucent and the carrots and celery just tender—this should take about 7 to 8 minutes. The aroma is your first promise of something magical!

Step 2: Simmer the Broth and Chicken

Next, pour in your golden chicken bone broth, sprinkle in the salt, pepper, and oregano, and drop in that trusty bay leaf. Once the soup starts to simmer, nestle in your chicken breasts, cover the pot, and let things poach gently until the chicken is fully cooked and ready to shred—depending on the thickness, this takes about 20 to 25 minutes. When done, lift out the chicken and shred with two forks.

Step 3: Temper the Eggs and Lemon

Here comes the magic: Combine the eggs and fresh lemon juice in a large mixing bowl or measuring cup and whisk them together until smooth. Now, slowly—while whisking constantly—add ½ cup of hot broth at a time (about four additions total), so the eggs gently warm up without scrambling. The mixture will become frothy and creamy, which is exactly what you want for authentic Avgolemono Soup (Whole30, Keto, Grain Free).

Step 4: Add Chicken and Cauliflower Rice

Stir your shredded chicken right back into the pot, then pour in the frozen cauliflower rice. Simmer for just a few minutes, until the cauliflower rice is fully thawed and warmed through. It’ll give that telltale body and heartiness, making the soup delightfully nourishing without grains.

Step 5: Stir in the Egg-Lemon Mixture

Take the pot off the heat. Slowly whisk the tempered egg-lemon mixture into the soup, stirring all the while, to create that lusciously creamy, golden finish. Taste and adjust your seasoning—maybe extra salt, a splash more lemon juice, or a few more cranks of pepper. Don’t forget to remove the bay leaf!

Step 6: Garnish and Serve

Ladle the Avgolemono Soup (Whole30, Keto, Grain Free) into bowls, then shower each serving with a flourish of chopped dill or parsley and plenty of fresh lemon zest. Every spoonful should smell as fresh and bright as it tastes!

How to Serve Avgolemono Soup (Whole30, Keto, Grain Free)

Garnishes

For the finishing touch, I love using a big handful of chopped fresh herbs—dill is classic, but parsley is beautiful too. A grating of lemon zest just before serving adds fragrance and color. If you’re feeling extra fancy, a swirl of olive oil on top won’t hurt!

Side Dishes

Since Avgolemono Soup (Whole30, Keto, Grain Free) is protein and veggie-rich, it’s filling on its own. But if you’d like to round out your meal, serve it with a simple green salad dressed with lemony vinaigrette, or some roasted veggies on the side for extra color.

Creative Ways to Present

For special occasions, serve your soup in wide, shallow bowls with a nest of fresh herbs right in the center. If you’re entertaining, pour the soup into cute espresso cups for a fun starter, or try drizzling a little extra lemon-infused olive oil over each portion—it truly elevates the presentation.

Make Ahead and Storage

Storing Leftovers

Let your leftover Avgolemono Soup (Whole30, Keto, Grain Free) cool to room temperature before transferring to an airtight container. It’ll keep beautifully in the fridge for up to 4 days. The soup may thicken as it chills—just give it a stir before reheating.

Freezing

While you technically can freeze this soup, the egg-lemon mixture may separate a bit when thawed. If you want to make it ahead, consider freezing the soup base (without eggs and lemon), then add the tempered egg-lemon mixture fresh when you reheat and serve.

Reheating

Gently reheat your Avgolemono Soup (Whole30, Keto, Grain Free) on the stovetop over low heat, stirring frequently. Avoid boiling the soup, as this can curdle the eggs. If it thickens up too much, whisk in a splash of extra broth or even a bit of water to loosen it.

FAQs

Can I use rotisserie chicken instead of cooking breasts from scratch?

Absolutely! Just skip simmering the raw chicken; stir in shredded rotisserie chicken when you add the cauliflower rice. This shortcut is a great way to save time on busy weeknights.

Is this recipe really grain-free and keto-friendly?

Yes, this version of Avgolemono Soup (Whole30, Keto, Grain Free) uses cauliflower rice instead of the traditional grains, so you get all the comforting texture without any carbs or gluten. Perfect for keto or Whole30 lifestyles!

What can I use instead of chicken broth?

If you don’t have chicken bone broth on hand, vegetable broth works in a pinch (though you’ll miss some richness), or even turkey broth if you’d like a twist. Just be sure to check for added sugars if you’re keeping it Whole30.

Can I make Avgolemono Soup (Whole30, Keto, Grain Free) vegetarian?

You sure can! Swap the chicken for chickpeas or cubes of firm tofu, and use a hearty vegetable broth—just adjust the seasonings to taste and keep the egg-lemon thickener for that classic creaminess.

Why do I need to temper the eggs?

Tempering ensures your eggs don’t scramble when they hit the hot broth—it’s key for getting that dreamy, glossy finish the soup is famous for. Take your time with this step; it’s easier than it sounds and totally worth it!

Final Thoughts

If you’ve never tried Avgolemono Soup (Whole30, Keto, Grain Free), you’re in for an absolute treat. It’s one of those rare recipes that’s both deeply nourishing and downright joyful to eat. Make it once and you’ll want to share the comfort—and the recipe—with everyone you know!

Avgolemono Soup (Whole30, Keto, Grain Free) Recipe

★★★★★

4.9 from 12 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Avgolemono Soup is a comforting and flavorful dish that is Whole30, Keto, and Grain-Free. With a rich chicken broth base, tender chicken, and a lemony egg mixture, this soup is both satisfying and nutritious.

Instructions

Saute Vegetables: Heat a dutch oven or large soup pot over medium-high heat. Add the onion, celery, and carrots. Saute until onions are translucent and carrots and celery soften.
Simmer Broth: Pour in the chicken broth, season with salt, pepper, and oregano. Add the bay leaf and bring to a simmer. Add chicken breasts and simmer until cooked through. Shred chicken.
Temper Eggs: Whisk eggs and lemon juice. Slowly add hot broth to temper the eggs.
Finish Soup: Return shredded chicken and cauliflower rice to the pot. Simmer until rice is warmed. Stir in tempered egg mixture. Adjust seasoning. Remove bay leaf.
Serve: Ladle into bowls and garnish with parsley or dill and lemon zest.

Notes

You can adjust the amount of lemon juice and seasoning to suit your taste preferences.
For a thicker soup, add more cauliflower rice.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Greek