Low Sodium Whole30 Avgolemono Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

For the soup

1.5 lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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6 cups chicken broth
2 medium carrots, peeled and cut into ½-inch rounds
2 stalks celery, thinly sliced
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
1 bay leaf

For the avgolemono

3 large eggs
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest

For serving

2 tbsp fresh dill, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the chicken thighs, chicken broth, carrots, celery, salt, pepper, and bay leaf in a large pot. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 25–30 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching the bone and the meat pulls away from the bone easily.
2
Using tongs or a slotted spoon, transfer the chicken thighs to a cutting board. Remove and discard the bay leaf. Let the broth continue to simmer gently over low heat while you shred the chicken.

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