Gluten-Free Greek Avgolemono
By the Gluten Free Recipes team ·
This comforting gluten-free Avgolemono soup offers a bright, lemony broth enriched with tender chicken and hearty vegetables. Its velvety texture, achieved without gluten, makes for a satisfying and wholesome meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 11 ingredients — including certified gluten-free chicken or vegetable stock, cooked shredded chicken or other protein, diced vegetables — and walks through 6 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Greek Avgolemono: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Greek Avgolemono: This recipe is naturally gluten-free by using certified gluten-free stock and cornstarch as a thickener, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked shredded chicken or other protein (beef, lentils, or beans)
- 2 cups diced vegetables (e.g., onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, for a heartier soup)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 large eggs, lightly beaten
- 1/4 cup fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes. The onions should become translucent.
- 2
If using cooked shredded chicken or other protein, add it to the pot and stir to combine with the aromatics. If using raw protein, add it now and cook until browned on all sides, about 5-7 minutes.
- 3
Add the diced vegetables (carrots, celery, potatoes) and optional diced tomatoes to the pot. Stir and cook for another 2-3 minutes until the vegetables begin to soften slightly.
- 4
Pour in the certified gluten-free chicken or vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender. Stir in the salt and black pepper.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, allowing the soup to thicken to your desired consistency.
- 6
Temper the eggs by slowly whisking about 1 cup of the hot soup broth into the lightly beaten eggs. This prevents the eggs from scrambling. Then, gradually whisk the tempered egg mixture back into the pot of soup. Stir in the fresh lemon juice. Do not boil the soup after adding the egg mixture; gently heat it through for 1-2 minutes until slightly creamy.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
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