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Whole30 Creamy Lemony Garlic Chicken Soup

  • Author: Amanda



2 tbs avocado oil

2 shallots, diced

2 carrots, peeled and diced

2 stalks of celery, diced

5 cloves of garlic, minced

2 leeks, sliced thin

1 inch of fresh ginger, grated

2 chicken breasts

8-10 cups of low sodium chicken stock

4 cups of kale

3 eggs

1/2 cup of lemon juice (2-3 lemons)

1 tsp salt

1 tsp pepper

Chopped fresh dill (optional)


  1. Base: In a dutch oven (or heavy bottomed large sauce pan), heat oil on medium high heat, add leeks, shallots, ginger, carrots, celery, and chicken. Saute for 5-6 minutes until chicken has browned on both sides. Add chicken stock, salt, pepper, bring to a simmer. Simmer on low for 20 minutes.
  2. Chicken: After the soup simmers, shred the chicken with two forks and return to the soup.
  3. Eggs: Beat eggs with lemon juice. SLOWLY add one ladle of soup. Once the eggs have emulsified, add the egg mixture to the soup.
  4. Serve: Stir in kale and fresh dill. SLURP.


Eggs: I recommend using room temperature eggs. Adding eggs to hot soup will cause them to scramble. It's gross. Don't do it. If you want to cool the soup with a few ice cubes.