This Avgolemono Soup is a creamy Greek lemon chicken soup filled with tender chicken, veggies and spaghetti squash in every spoonful. This vibrant and flavorful twist on chicken soup is fresh, easy and the ultimate comfort meal.

❤️ Why You’ll Love This Avgolemono Soup Recipe

• Fresh vibrant lemony version of traditional chicken soup
• Creamy luscious texture
• Tender chicken, veggies and spaghetti squash
• Easy to make and family friendly

Chicken soup may be a classic but some recipes are missing flavors and textures that make it a true comfort food. This Avgolemono Soup is light, lemony, and creamy which is exactly why it’s one of my go-to recipes when I want comfort with a fresh spin. The lemon makes it taste so bright while the eggs add that silky, velvety texture you can’t stop sipping.

I love how spaghetti squash fills in noodles, making it a little lighter but still hearty enough to fill you up. And yes, I add a few carrots to mine, but the carb impact is minimal and they bring a nice sweetness. Whether you’re cooking for your family or meal prepping for the week, this soup fits right in.

If you love chicken soup but aren’t a fan of spaghetti squash, be sure to check out my Keto Chicken Soup with Cauliflower Rice recipe.

🛒 Ingredients for Avgolemono Soup

• Chicken: You can use rotisserie for a shortcut.
• Chicken broth: The flavorful base that ties everything together.
• Spaghetti squash: A light swap for noodles that keeps the soup gluten free.
• Celery: Adds crunch and balance to the mix.
• Carrots: Bring sweetness and color, with minimal carb impact.
• Yellow onion: Builds savory flavor from the start.
• Lemon juice: Freshly squeezed for that signature tang.
• Eggs: Whisked in to create the creamy, silky texture Avgolemono is known for.
• Lemon zest: Boosts the citrus flavor and makes the soup bright.
• Garlic: Adds depth and a savory edge.
• Olive oil: Used to sauté the veggies and bring richness.
• Parsley: Stirred in at the end for a fresh finish.
• Salt: Enhances all the flavors as it cooks.
• Ground black pepper: Adds a little warmth and bite.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Dutch oven or large pot
• Mixing bowl
• Whisk
• Ladle

🔪 How to Make Greek Lemon Chicken Soup

Cook the spaghetti squash in the microwave or in the oven, depending on how you prefer it.  You can follow the directions here that makes it super easy, either way you choose.

While the spaghetti squash is cooking, add the olive oil, chopped carrots, celery, onions half the salt and pepper into a dutch oven or large pot.  Sauté until almost tender.

Add in the garlic and continue to sauté for another 20 seconds, making sure not to brown it.

Pour in the chicken broth, remaining salt and pepper, then simmer for 10 minutes with an offset lid.

Add in the chicken and spaghetti squash, then simmer for 5 more minutes.

While that is simmering, add the eggs, lemon juice and zest into a small mixing bowl and whisk to combine.

Slowly whisk in a ladleful of the broth to temper the eggs. Repeat twice more, for a total of 3 ladles.

Pour the mixture into the soup, while whisking. 

Once incorporated, turn off the heat and stir in the chopped parsley, then serve.

☑️ Storage Instruction

Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat without boiling.

Freezer: You can also freeze it. First, let it cool completely, then it store in freezer-safe containers, and thaw in the fridge overnight. Reheat slowly on the stove and whisk well to bring back the creamy texture.

🍴 What to Serve with Greek Chicken Soup

This soup is a complete meal but if you’re looking for just a little something extra to go with it, here are a few of my favorites.

• A Caesar salad made with homemade Caesar Dressing, crisp romaine, and a sprinkle of Parmesan cheese and homemade crotons is always a great choice.

• A simple arugula salad with a homemade Lemon Vinaigrette balances out the soup’s richness for a bright, fresh pairing.

• These Keto Garlic Rolls are perfect for dipping into the creamy soup without overpowering it.

💡 Tips

• Let the spaghetti squash cool slightly before shredding so the strands stay long and don’t mash together.
• Bring the eggs to room temperature before whisking. Cold eggs are more likely to seize when tempered.
• Always temper the eggs slowly by adding broth a little at a time, whisking constantly, to keep the soup silky.
• Taste for lemon at the very end. As the soup sits, the brightness can mellow, so you may want a splash more.

🔄 Substitutions and Additions

• Noodles: Swap spaghetti squash for zucchini noodles or rice if you prefer.

• Greens: Stir in a handful of spinach or kale at the end for extra greens.

• Herbs: Add a dash of dill or oregano for more Greek flavor.

• Creamy broth: For a creamier broth, whisk in a spoonful of Greek yogurt before serving.

• Turkey: Use leftover Turkey Breast instead of chicken for a holiday variation.

Why is it called Avgolemono Soup?

The name comes from the Greek words “avgo” (egg) and “lemono” (lemon), the two key ingredients.

Can I Make Avgolemono Soup Ahead of Time?

Yes, but add the egg-lemon mixture just before serving for the best texture.

What if My Soup Looks Slightly Curdled?

It means the eggs cooked too quickly. Strain through a fine sieve or blend with an immersion blender to smooth it out.

How Can I Make the Soup Thicker?

Whisk in an extra egg or simmer a little longer to reduce the broth.

🍽️ More Tasty Soup Recipes

• Jalapeño Popper Chicken Soup
• Keto Italian Wedding Soup
• Keto Cream of Wild Mushroom Soup
• Easy Keto Broccoli Cheese Soup
• Thai Coconut Curry Chicken Soup
• Smoked Sausage and Cauliflower Cheddar Soup