It’s healing chicken noodle soup, Greek-style! Avgolemono is a fragrant lemon soup made with silky-smooth eggs and warm broth.
This soup is ready and on the table in under 30 minutes, making it a great weeknight meal. For best results, plan ahead and marinate the chicken an hour (or longer) before making the soup so you can enjoy those garlicky flavors at its maximum!
Instead of traditional noodles here, this recipe is made gluten-free and Paleo-friendly with two types of spiralized veggies – zucchini and yellow squash. These nutrient-dense ingredients add more healing power to the soup, while simulating the chewy pull of pasta. If you’re not a fan of zoodles, you can easily spiralize sweet potatoes or butternut squash here instead.

To make your avgolemono soup, start by setting the chicken in a simple marinade of garlic, oil, and thyme. If you’re low on time, simply shake it up well and move on with the recipe. You can also save the grilling for the last step to maximize those few minutes of marinating! Use a stovetop grill pan to cook the chicken over high heat for a few minutes per side, then set aside to dice and add to the soup later.
Next, heat chicken broth in a large soup pot and add the celery and onion. Cook for five minutes, then add fresh lemon juice and the spiralized veggies and cook another three minutes, or until the zoodles are just softened, but not limp.
Remove the soup from the heat, then whisk the eggs in a small bowl and add to the warm broth. Stir to incorporate the eggs into the soup to create that silky-smooth consistency. Add the chicken to the pot, then ladle into bowls and serve garnished with fresh herbs. Enjoy!