Lemon Chicken Soup (also known as avgolemono) is super easy to make and crazy delicious. We make it with cauliflower rice for a boost of veggies
Are you ready to meet your new favorite chicken soup? This Greek lemon chicken soup has been on heavy repeat in my kitchen lately, and for good reason. Every spoonful is cozy and comforting with just a hint of creaminess and a bright, subtle lemon flavor that keeps things feeling fresh — even in the depths of winter.
I make a lot of soup this time of year because it’s easy, flexible, and exactly what I want when it’s cold outside. This one uses my favorite trick: bone-in chicken, which creates a rich, flavorful broth as the soup cooks. To thicken it, I use eggs (it sounds a little strange, but trust me), and they give the soup the most beautiful, silky texture without weighing it down. The lemon adds a clean pop of flavor without being overpowering, making this soup just as perfect for late winter nights as it is for welcoming spring.
You can make it in the Instant Pot for extra ease, or on the stovetop if that’s what you have — either way, it’s a reliable, comforting bowl you’ll want to come back to again and again.
Stovetop version
If you don’t have a pressure cooker, you can still make this recipe. The only difference is that it will take a little longer. (But not that much.)
After you add the chicken and broth to the pot, bring it to a boil. Then reduce the heat, cover the pot, and let the soup simmer for 30 minutes.
That’s the only change you need to make!
How to temper the eggs
This is an important step. If you pour the eggs directly into the soup, you will end up with stringy bits of scrambled eggs. (Think of when you add an egg to ramen noodles.) For this recipe, we want the eggs to make the soup creamy.
To ensure they don’t scramble, we want to warm them before adding them to the soup. To do that, you’ll want to SLOWLY pour about a cup of the hot soup into the whisked eggs while whisking. Sometimes I’m extra cautious and add 2 cups of hot soup, but that’s probably overdoing it.
Once the eggs are nice and warm, you can pour them into the soup without worrying about them scrambling.
Lemon Chicken Soup with Cauliflower Rice
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Ingredients
- ▢ 2 teaspoons olive oil
- ▢ 4 medium carrots (diced)
- ▢ 4 sticks celery (diced)
- ▢ ½ medium onion (diced)
- ▢ 4 cloves garlic (minced)
- ▢ ½ teaspoon chili flakes
- ▢ 6 bone in chicken thighs
- ▢ 6 cups chicken stock
- ▢ 1 head cauliflower (riced (about 3 cups))
- ▢ 3 large eggs
- ▢ ½ cup lemon juice
- ▢ Sea salt and pepper (to taste)
- ▢ 2 ounces spinach
Instructions
- Turn your Instant Pot to Saute. Add the oil to the pot and add the carrots, celery, and onion and saute for 3 minutes. Add the garlic and chili flakes and cook for 1 more minute. 2 teaspoons olive oil, 4 medium carrots, 4 sticks celery, ½ medium onion, 4 cloves garlic, ½ teaspoon chili flakes
- Add the chicken thighs and stock to the pot. Seal the lid, turn it to Soup Mode and set the timer for 10 minutes. When the timer goes off, turn the release valve and wait until the pressure is released before opening the pot. 6 bone in chicken thighs, 6 cups chicken stock
- While the soup is cooking, add the riced cauliflower to a pan over medium-high heat and add ¼ cup of water. Steam until the cauliflower is soft. 1 head cauliflower
- Remove the chicken thighs from the pot and shred them using 2 forks. Discard the bones.
- Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper. 3 large eggs, ½ cup lemon juice
- Return the chicken to the pot, add the cauliflower rice and the spinach, and stir. 2 ounces spinach
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lemon Chicken Soup with Cauliflower Rice
Ingredients
- 2 teaspoons olive oil
- 4 medium carrots , diced
- 4 sticks celery , diced
- ½ medium onion , diced
- 4 cloves garlic , minced
- ½ teaspoon chili flakes
- 6 bone in chicken thighs
- 6 cups chicken stock
- 1 head cauliflower , riced (about 3 cups)
- 3 large eggs
- ½ cup lemon juice
- Sea salt and pepper , to taste
- 2 ounces spinach
Instructions
- Turn your Instant Pot to Saute. Add the oil to the pot and add the carrots, celery, and onion and saute for 3 minutes. Add the garlic and chili flakes and cook for 1 more minute. 2 teaspoons olive oil, 4 medium carrots, 4 sticks celery, ½ medium onion, 4 cloves garlic, ½ teaspoon chili flakes
- Add the chicken thighs and stock to the pot. Seal the lid, turn it to Soup Mode and set the timer for 10 minutes. When the timer goes off, turn the release valve and wait until the pressure is released before opening the pot. 6 bone in chicken thighs, 6 cups chicken stock
- While the soup is cooking, add the riced cauliflower to a pan over medium-high heat and add ¼ cup of water. Steam until the cauliflower is soft. 1 head cauliflower
- Remove the chicken thighs from the pot and shred them using 2 forks. Discard the bones.
- Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper. 3 large eggs, ½ cup lemon juice
- Return the chicken to the pot, add the cauliflower rice and the spinach, and stir. 2 ounces spinach
