This Greek Lemon Chicken Soup aka Avgolemono, is so quick and easy and the perfect bowl of comfort for the fast approaching Fall weather.
*This recipe is in partnership with Cascadian Farm and The Feedfeed. As always, all opinions are my own!
If you follow me on Instagram, you know that I just spent three weeks eating my way through Southern Greece and enjoying all their simple, yet delicious food. So when I was approached by Cascadian Farm and The Feedfeed to create a recipe for the #outgrowordinary campaign, I knew I wanted it to be Greek inspired from my recent travels.
Upon getting back home to Los Angeles, I noticed an ever so slight change in the weather. It’s feeling like Fall is slowly approaching and I’m not sad about it. Fall is one of my favorite seasons (maybe partially because I’m an October baby!) I love it when there’s a slight crispness in the air when I wake up in the morning. It’s the perfect soup weather!
Soup is also the perfect pick me up meal. I was feeling a tad run down from living my best life in Greece, aka lots of suntanning, drinking Greek beer (more to come in another blog post soon on why I chose to consume some gluten in Greece), eating allll the foods, and staying up WAY past my normal bedtime. Seriously, the Greeks know how to party! (I was there during their biggest holiday week, so that may have had something to do with it haha!)
Anyway, when I’m feeling run down, nothing comforts me more that a good bowl of chicken soup. Especially one loaded with immune boosters like bone broth and lemon juice! Avgolemono means “egg-lemon” in Greek and is basically a mixture of eggs and lemon juice with broth that makes for an incredibly creamy and silky soup base situation.
One of the common themes in the majority of the Greek food I tried was simplicity and letting the ingredients shine. Greek Lemon Chicken Soup is a perfect example.
Traditionally, you would use a whole chicken to make your own chicken stock/broth and then use that chicken in the soup as well. I don’t know about you, but as much as I love cooking, I also love finding shortcuts to save on time. To keep this recipe quick and easy and ready in 30 minutes, I opted to use frozen organic mirepoix (carrots, celery, and onions) from Cascadian Farm, along with frozen chicken bone broth, and a rotisserie chicken.
This soup is definitely going to be on repeat as the weather cools down and I’ll probably even add it to my weekly batch cooking and freeze some so I can have it on hand at all times!
Did I mention that I made this Greek Lemon Chicken Soup low carb?! Oh, well I did! I swapped out the orzo pasta that is typically in it, and replaced with cauliflower rice. You can do the same if you feel like it, or keep the orzo… you decide!
Okay, a bit more about Cascadian Farm…
One of the things that’s super important to me is using the best quality and sourced ingredients I have access to in my cooking. It’s especially important since I have an autoimmune condition along with hormone issues. I love knowing where my food comes from and having peace of mind that there are no chemicals, pesticides, or other hormone-disrupting additives in it. I’m definitely human and obviously when I eat out I try to control what goes into my body as much as possible. But when I cook at home, I 100% control what I purchase at the store and want to make sure it’s the best! That’s where Cascadian Farm comes in.
Cascadian Farm isn’t just the brand name of some food products. It’s actually a real life place up in the Pacific Northwest near Seattle, Washington! They are a collective of farmers who have been using organic farming practices since 1972! How cool is that?
I’m super excited to get to travel up to the PNW in a few weeks and check out all the amazing things Cascadian Farm is doing!
Don’t forget to follow me on Instagram and watch out for my stories to get a behind the scenes look at Cascadian Farm. Plus I’ll be creating another recipe when I get back from the field trip, so stay tuned.Print
Greek lemon chicken soup – this quick & easy soup recipe is perfect for a weeknight dinner and is ready in less than 30 minutes
1 rotisserie chicken, meat removed
6 cups chicken bone broth (or regular broth/stock)
1 pkg Cascadian Farm frozen mirepoix
½ cup lemon juice
1 ½ – 2 cups frozen cauliflower rice, thawed
2 tbsp extra virgin olive oil
sea salt and pepper, to taste
In a large soup pot, heat olive oil over medium. Add package of frozen mirepoix. Turn heat up to medium high and sauté mirepoix until all liquid evaporates. Season with salt and pepper.
Meanwhile, in a mixing bowl, whisk eggs and lemon juice together.
Add chicken broth to soup pot and bring to a boil.
Temper the eggs by slowly adding a ladle of the hot chicken broth into the egg mixture while whisking at the same time. Go very slowly to prevent the eggs from cooking. Nobody wants scrambled eggs in their soup!! Continue to slowly add another ladle of hot broth to eggs. This step is very important to bring eggs up to temperature, aka “tempering” the eggs prior to add to soup.
Add rotisserie chicken meat and cauli rice to soup and cook for a few minutes on medium heat to bring up to heat. Taste broth and adjust salt and pepper as needed, then lower heat to low.
Now, add the tempered eggs into the soup very slowly one ladle at a time, stirring as you go. You still don’t want to risk the chance of the eggs scrambling from the heat of the broth. Continue until all the egg mixture is incorporated.
Serve in soup bowls and garnish with lemon slices and fresh dill!