Greek-Style Recipes
Last summer, I found myself wandering the sun-drenched streets of Santorini, soaking in the crisp sea air, the whitewashed buildings, and the endless pops of yellow from fresh lemons at every corner market. 🍋 Each meal I enjoyed was simple yet bursting with flavor—bright citrus, fresh herbs, and that comforting, soul-warming quality I always look for in my favorite soups and stews. When I returned home, I couldn’t shake the craving for those vibrant flavors, so I did what I do best—I brought the taste of Greece into my kitchen. Using my new Greek Lemon Chicken Bone Broth, I created five Greek-inspired recipes that are not only delicious but also packed with protein and gut-loving benefits. If you’ve been craving Mediterranean magic in a bowl, these recipes are about to become your new favorites!
Classic Avgolemono Soup
Serves: 4 Total Time: 50 minutes
Ingredients:
1 tbsp Extra Virgin Olive Oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 garlic cloves, finely minced
2 skinless & boneless chicken breasts, cooked & shredded
6 cups Dr. Kellyann’s Greek Lemon Chicken Bone Broth (6 packets + 6 cups water)
Juice of 1 large lemon
2 egg yolks
2 tbsp fresh dill, chopped (plus more for garnish)
Sea salt and freshly ground black pepper, to taste
Directions:
In a large pot, heat evoo over medium heat. Add in the onion, carrot, celery, and garlic, sautéing for 8 minutes or until soft.
Once sautéed, reduce heat to low, and pour in 5 cups worth of Dr. Kellyann’s Greek Lemon Chicken Bone Broth.
In a small bowl, whisk together the egg yolks and lemon juice. Incorporate the remaining 1 cup of the warm broth to the mix, stirring vigorously until tempered.
Incorporate the tempered egg mixture into the soup and simmer on low heat until evenly combined. Add in the shredded chicken, chopped dill, and season with sea salt and black pepper to taste.
Serve warm, topped off with additional fresh dill if desired! To store, refrigerate in an airtight glass container.
Greek Lemon Meatball Avgolemono
Serves: 4 Total Time: 50 minutes
Ingredients
1 tbsp extra virgin olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 garlic cloves, finely minced
Meatballs:
1 lb ground chicken or turkey
1 egg
2 tbsp almond flour (or breadcrumbs)
2 tbsp fresh parsley, chopped
1 tsp sea salt
½ tsp black pepper
Soup Base:
6 cups Dr. Kellyann’s Greek Lemon Chicken Bone Broth (6 packets + 6 cups water)
Juice of 1 large lemon
2 egg yolks
2 tbsp fresh dill, chopped (plus more for garnish)
Sea salt and freshly ground black pepper, to taste
Method
Prepare the Meatballs: In a medium bowl, combine the ground chicken or turkey, egg, almond flour, parsley, salt, and pepper. Mix gently and roll into 1-inch meatballs.
Cook the Base: In a large pot, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic, sautéing for 8 minutes until softened.
Simmer the Meatballs: Pour in 5 cups of Dr. Kellyann’s Greek Lemon Chicken Bone Broth and bring to a gentle boil. Carefully drop in the meatballs, reduce to a simmer, and cook for 20–25 minutes until fully cooked.
Temper the Egg-Lemon Mixture: In a small bowl, whisk together the egg yolks and lemon juice. Slowly ladle in the remaining 1 cup of warm broth, whisking constantly to temper the eggs.
Stir the tempered egg mixture into the soup, keeping the heat on low to avoid curdling. Add chopped dill and adjust seasoning with sea salt and black pepper.
Ladle into bowls and garnish with extra fresh dill. Enjoy warm! Refrigerate leftovers in an airtight glass container for up to 3 days.
Greek Bone Broth Tzatziki Sauce
Serves: 6 Total Time: 15 minutes
Ingredients:
1 cup plain Greek yogurt (full-fat for creaminess)
½ English cucumber, grated and excess water squeezed out
1 garlic clove, finely minced
1 tbsp fresh lemon juice
2 tbsp Dr. Kellyann’s Greek Lemon Chicken Bone Broth Powder
1 tbsp extra virgin olive oil
1 tbsp fresh dill, chopped (plus extra for garnish)
Sea salt and freshly ground black pepper, to taste
Directions:
Grate the cucumber and use a clean kitchen towel or paper towels to squeeze out as much water as possible. This prevents a watery dip.
In a medium bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and 2 tablespoons of Dr. Kellyann's Greek Lemon Chicken Bone Broth.
Stir in chopped dill and season with sea salt and black pepper to taste. Mix until creamy and well combined.
Refrigerate for at least 30 minutes for the flavors to meld. Garnish with a drizzle of olive oil and a sprinkle of dill before serving.
Serving Idea: Pair with grilled chicken, roasted veggies, or use as a refreshing dip for pita and fresh veggies!
Here are 3 more of my fan favorite Greek recipes:
Greek Style Burgers
Greek Power Bowl
Greek Lamb Stuffed Zucchini
Enjoy!
