Gluten Free Whole30 Avgolemono Soup
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Learn more →Ingredients
4 servings
For the soup
- 1.5 lb bone-in, skin-on chicken thighs (about 3 thighs)
- 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
- 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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