Gluten Free Avgolemono Soup

This gluten free avgolemono soup is creamy and delicious and a perfect comfort food!  

Do you crave soup when it’s cool and rainy? I do! This Avgolemono soup was perfect for the cool and wet weather we have been having in Phoenix lately!

I love almost anything with lemon in it and my friend gave me some lemons from her tree. I was debating making lemon bars or this avgolemono soup and with the weather the soup won!

According to Wikipedia:

Avgolemono (Greek: αυγολέμονο or αβγολέμονο)[1] or egg–lemon is a family of sauces and soups made with eggyolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek,  Arab, Sephardic Jewish, Turkish, Balkan and Italian cuisine.

I can’t actually remember when I had this soup for the first time, but I find it so comforting.


What Do I Need to Make This Soup?

I used homemade chicken bone broth that I had frozen, if you do not have that on hand, chicken broth is just as yummy.
Jasmine Rice or cauliflower rice
Carrots
Onion
Celery
Chicken breasts or rotisserie chicken
Green onion
Parsley as a garnish
Lemons
Eggs
Olive Oil
Salt and Pepper

Directions:

I am going to give you two options to make this soup. I have done it both ways. They are equally delicious. 
Use a medium-sized pot and turn the stove on to medium heat. Add a drizzle of olive oil. Saute your chopped onion, celery, and carrots until tender.
Add the broth to the pot. Stir.
Juice 1 lemon into the broth.
Add the chicken breasts to the liquid. Simmer until they reach an internal temperature of 165 degrees. Remove them from the pot and shred the meat with a fork. Add it back into the pot.

OR

This is where you get to choose a different option if you would like! You can add in shredded rotisserie chicken meat if you would like to save time!
Stir in the rice. Let it simmer for about 15-20 minutes until the rice is tender.

OR

You can keep it low carb and use cauliflower rice. If you use cauliflower rice you only need to simmer for a few minutes until the cauliflower is soft.

In a separate bowl, scramble the eggs. Add the lemon juice to them and whisk to combine.
Temper the eggs by adding a ladle full of broth to the eggs while whisking.
Pour the eggs into the soup while whisking.
Remove from heat.

You are ready to garnish with chopped green onions and parsley.
The eggs will make it thick and creamy. So yummy!

ENJOY!

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If you are looking for soup recipes, you might also like these recipes:

Pressure Cooker Broccoli Cheddar Soup

Instant Pot Creamy Spicy Soup

I hope you love this Avgolemono soup. My favorite part is the options based on how much time I have to make it! If it’s a quick weeknight meal, I will use rotisserie chicken. If I have time I will cook the chicken breast in the broth. I guess I just love options!
Avgolemono SoupDelicious comforting lemony chicken and rice soup. Perfect for cool weather days!

INGREDIENTS  

• 1 drizzle Olive Oil
• 1/2 Cup Chopped Carrots
• 1/2 Cup Chopped Yellow Onion
• 1/2 Cup Chopped Celery
• 1/2 Cup Chopped Green Onion
• 1 handful Chopped Parsley
• 1 Cup Jasmine Rice or 2 Cups Cauliflower Rice
• 8 Cups Chicken Broth or bone broth
• 2 Chicken Breasts or 2-3 Cups Rotisserie Chicken Shredded
• 3/4 Cup Lemon Juice fresh squeezed is best. 1/4 cup in the broth to cook the chicken then 1/2 cup for the egg mixture.
• 2 Large Eggs

INSTRUCTIONS 

• Place a pot on the stove and turn on the heat to medium.
• Drizzle olive oil in the pot.
• Add the celery, carrots, and yellow onion.
• Saute until they are tender.
• Add the broth and stir.
• Add 1/4 cup of lemon juice. Stir.
• Add the chicken breasts and simmer until they reach 165 degrees internal temperature. Once they are cooked, remove them from the pot and shred them with two forks. Return the shredded meat to the pot. Stir.If you are making the option with the rotisserie chicken skip the above instructions. Add 2-3 cups of shredded rotisserie chicken to the pot. Stir.
• Add one cup of Jasmine rice. Stir and cover to simmer (you might need to turn down the heat) for about 15-20 minutes or until the rice is cooked.If you are making the cauliflower rice option, skip the above instructions  Add 2 cups of cauliflower rice. Stir. Cook for a few minutes until the cauliflower is tender.
• In a separate bowl, crack two eggs and whisk them together. Add in the 1/2 cup of fresh-squeezed lemon juice. You can add more or less lemon juice to your liking. We like it lemony. 
• Now you need to temper the eggs. Add a ladle full of broth from the soup pot and whisk it into the eggs.
• Pour the mixture back into the soup while whisking.
• Remove the pot from the heat.
• The soup should be thick and look creamy.
• Garnish with green onions and parsley.
• Enjoy!

I hope you love this soup as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle