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Lemony Greek chicken soup with tender chicken, silky egg broth and crispy skin for a bright low-carb meal.
Lemony Greek Chicken Soup with Crispy Skin brings together tender chicken, fresh lemon and a silky egg thickened broth. Serve it on its own for a low-carb meal or add rice or pasta when you want something heartier.
Why You Will Love and Enjoy This Lemony Greek Chicken Soup with Crispy Skin
- This is a chicken soup with a little more personality, thanks to fresh lemon, silky eggs and crunchy chicken skin. It’s light enough for a low-carb meal but hearty enough to satisfy.
- Bright and fresh: Lemon cuts through the richness of the chicken and broth.
- Silky without cream: The eggs give the broth a smooth, satisfying texture.
- Crispy topping: Chopped chicken skin adds a salty crunch to every spoonful.
- Flexible: Keep it low carb or serve it over rice or pasta.
- Good use of chicken thighs: You get tender, flavourful chicken without needing complicated ingredients.
Additional Information
- Can this be frozen? Yes, but freezing isn’t ideal because the egg thickened broth can separate or become grainy when thawed. If you know you’ll be freezing it, freeze the chicken and broth separately before adding the egg and lemon mixture. Make the egg thickened broth fresh when you’re ready to serve.
- How long can it be stored, and how? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and don’t let the soup boil, as high heat can cause the egg broth to curdle.
- Can I make it ahead? The chicken can be baked a day ahead and refrigerated. You can also prepare the broth base with the onion and thyme ahead of time, then add the tempered egg and lemon mixture just before serving for the smoothest texture.
- Can I use a different type of broth? Yes. Chicken bone broth gives the best match for the chicken thighs, but vegetable or beef broth can also be used.
- Can I use oregano instead of thyme? Absolutely. Fresh oregano gives the broth a slightly more Mediterranean flavour.
- Can I use bottled lemon juice? You can, but fresh lemon juice has a brighter flavour and works particularly well in this soup.
- What if my eggs curdle? The soup is still perfectly edible; it just won’t have that smooth, silky texture. Next time, temper the eggs more slowly and keep the heat low after adding them to the broth. Most importantly, don’t let the finished soup boil.
- Can I leave off the crispy skin? Of course. The soup is still delicious without it, although the crispy pieces add a lovely contrast to the soft chicken and silky broth.
Lemony Greek Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups Stews and Chili
- Method: Moderate
- Cuisine: Greek
- Diet: Low-Carb
Description
Tender chicken thighs meet a bright, lemony egg broth that’s rich without feeling heavy. The crispy chicken skin on top adds just the right little bit of crunch, and yes, you’ll want to eat it straight from the bowl.
Ingredients
Units
Scale
- 4 bone-in chicken thighs
- 1/2 cup diced onion
- 1 sprig fresh thyme, or oregano if you prefer
- 1 L (4 1/4 cups) homemade chicken bone broth, or vegetable or beef broth
- Sea salt and black pepper, to taste
- 2 large eggs
- 2 tbsp fresh lemon juice
- 4 tbsp olive oil
- 1 tsp butter, optional if crisping the chicken skin separately
Instructions
- Preheat the oven to 380⁰F (193⁰C). Place 4 bone-in chicken thighs on a parchment-lined baking sheet and bake for about 30 to 35 minutes, or until the chicken is cooked through and the skin is crisp. Set the chicken aside to rest, then remove the crispy skin and chop it into small pieces for the garnish.
- While the chicken cooks, add 1 L (4 1/4 cups) chicken bone broth, 1/2 cup diced onion, 1 sprig fresh thyme, sea salt and black pepper to a pot.
- Bring it to a gentle boil, then reduce the heat and simmer for about 5 minutes, just until the onion softens.
- In a medium bowl, whisk 2 large eggs with 2 tbsp fresh lemon juice until well combined. Slowly whisk about 1/4 cup of the hot broth into the egg mixture. Keep whisking as you add another 1 cup of hot broth in a slow, steady stream. This gradual tempering is important because you want silky eggs, not scrambled eggs floating around in your soup.
- Slowly pour the tempered egg and broth mixture back into the pot while stirring constantly. Cook over low to medium-low heat, stirring continuously, until the broth thickens slightly and becomes silky. Don’t let it come to a boil at this stage. If it gets too hot, the eggs can curdle.
- If you prefer to boil the chicken instead, remove the skin first and add 4 bone in chicken thighs, 1/2 cup diced onion and 1 sprig of fresh thyme to 1 L (4 1/4 cups) broth. Simmer gently for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken and, if you want the crispy skin garnish, fry the reserved skin in 1 tsp butter until crisp, then chop it up.
- Place 1 chicken thigh in each serving bowl and pour about 1 cup of the hot lemony egg broth around the chicken. Top with the chopped crispy chicken skin and drizzle each serving with 1 tbsp olive oil.
- Serve as is for a low-carb meal, or spoon the broth and chicken over cooked rice or pasta if you’d like something more filling.
Notes
Prepared, tried, and tested by Sean
Recipe Card powered by
This bowl brings tender chicken, bright lemon and serious crunch to the table. A silky egg thickened broth gives this chicken soup its delicious twist.
Lemony Greek Chicken Soup with Crispy Skin gives traditional chicken soup a bright, fresh lift with lemon and silky egg broth. Tender chicken makes it satisfying, while crispy chicken skin adds an irresistible contrast in texture. It’s light enough for a low-carb dinner, simple enough for a weeknight and interesting enough to make the next bowl feel like a treat.
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