Greek Lemon Chicken Soup No Egg

There’s nothing quite like a comforting bowl of soup to soothe the soul, and my Greek Lemon Chicken Soup is no exception. This vibrant, tangy delight is a twist on the classic avgolemono, traditionally made with eggs.

In this version, I skip the eggs but keep all the delicious flavors that make this dish a Mediterranean favorite. The rich broth, tender chicken, and bright lemon notes come together beautifully, making it a perfect meal for any day.

Whether you’re looking for a hearty lunch or a light dinner, this Greek Lemon Chicken Soup is sure to become a staple in your kitchen. Let’s dive into this simple yet flavorful recipe!

How To Make Greek Lemon Chicken Soup No Egg?

Recipe Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Course

Cuisine: Greek

Serves: 4

Equipment Needed

• Large pot
• Medium saucepan
• Ladle
• Whisk
• Knife
• Cutting board

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 6 cups chicken broth
• 1 cup cooked chicken breast, shredded
• 1/2 cup long-grain rice
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare The Base

Heat olive oil in a large pot over medium heat. Add finely chopped onions and cook until they are translucent and fragrant. This should take about 5 minutes.

Step 2: Add Vegetables And Broth

Add minced garlic, diced carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables are slightly tender. Pour in the chicken broth and bring the mixture to a boil.

Step 3: Cook The Rice

Once the broth is boiling, add the long-grain rice. Reduce the heat to a simmer and let the rice cook for about 20 minutes, or until it’s tender.

Step 4: Add Chicken

Stir in the shredded chicken breast and let it heat through. This should take about 5 minutes.

Step 5: Add Lemon Juice

Remove the pot from heat and stir in the fresh lemon juice. Season the soup with salt and pepper to taste.

Step 6: Garnish And Serve

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Greek Lemon Chicken Soup No Egg

Nutrition Facts Of Greek Lemon Chicken Soup No Egg

• Calories: 250
• Protein: 15 g
• Carbohydrates: 30 g
• Fat: 8 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 900 mg

Tips And Variations Of Greek Lemon Chicken Soup No Egg

Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for added nutrition.

Rice Substitute: You can substitute the rice with orzo pasta for a different texture.

Lemon Intensity: Adjust the amount of lemon juice to your liking. If you prefer a milder lemon flavor, start with half the amount and add more as needed.

Make It Creamy: For a creamier version, you can add a splash of heavy cream before serving.

Special Note

This soup is a great way to use leftover chicken. It’s also a wonderful recipe for meal prep as it stores well in the fridge for a few days. Reheat gently on the stove or in the microwave.

Does Avgolemono Taste Like Eggs?

Yes, Avgolemono tastes like eggs. The eggs create a creamy texture. The lemon adds a tangy flavor. It blends well with the chicken broth. The overall taste is rich and comforting.

Conclusion

Creating this Greek Lemon Chicken Soup without eggs has been a delightful journey. Its bright, tangy flavor from the lemon, combined with the comforting warmth of the chicken broth and tender chunks of chicken, makes this soup a wonderful addition to any meal.

Whether you’re serving it as a light lunch or a satisfying dinner, this recipe offers a taste of Mediterranean cuisine that’s both refreshing and comforting. I hope you enjoy making and savoring this dish as much as I do. Happy cooking!