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skinnymixer’s Greek Chicken, Lemon & Egg Soup




5 from 1 vote

skinnymixer’s Greek Chicken, Lemon & Egg Soup

A healthy spin on the traditional Avgolemono, which has rice in it.
Prep Time10 mins
Cook Time1 hr 25 mins
Total Time1 hr 35 mins
Author: Skinnymixers
Recipe type: Soup
Cuisine: Greek
Servings: 6


  • 1.5 kg whole chicken stuffed with a whole lemon and 3 garlic cloves
  • 1 medium brown onion peeled, quartered
  • 1 clove of garlic peeled
  • 50 g celery roughly chopped
  • 50 g carrot roughly chopped
  • 30 g butter or oil of choice you can reduce this for low cal, or bump up for LCHF
  • 1200 g water
  • 1 tbsp salt
  • 1/4 tsp cracked black pepper
  • 1 dried bay leaf
  • 4 egg yolk room temperature
  • 50 g fresh lemon juice about 1 large lemon
  • Parsley for garnish


  • Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on.
  • Add butter and sauté for 5 min/100°C or 212°F/speed 1/MC off.
  • Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temp/speed 2.
  • Top up with water and steam for a further 20 min/steaming temp/speed 2.
  • Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
  • With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
  • Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
  • Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
  • Pour soup over chicken and serve with fresh chopped parsley.


Adjust salt, pepper and lemon to your individual bowl 🙂

Its really important to slowly whisk in the hot stock with the yolk, so as to not scramble it.

Bellini Users

Use sharp blade for this recipe.

At step 1 you may need to increase the chopping time slightly.

At step 2 cook for a couple of extra minutes if necessary.

At step 3 you will need to use speed 3 and if you’re using an Intelli, make sure you put a tea towel over the lid of the steamer.

At step 4 cook longer if required.

At step 7 start at a lower speed and increase to speed 9

Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Greek Chicken, Lemon & Egg Soup
Amount Per Serving (325 g)
Calories 232
Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 5.2g33%
Sodium 1940mg84%
Carbohydrates 2.5g1%
Sugar 2.3g3%
Protein 28.1g56%
* Percent Daily Values are based on a 2000 calorie diet.


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