Greek Lemon Chicken Soup
A comforting Greek lemon chicken soup, perfect for cozy nights with a blend of fresh ingredients and flavors.
Equipment
- large stock pot
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2-3 stalks celery diced
- 2-3 cloves garlic finely chopped
- 2 bay leaves
- 12 oz chicken breasts approximately
- 6 cups chicken stock
- ¾ cup orzo
- 1 lemon juiced
- 2 egg yolks
- 1 handful fresh dill
- Salt to taste
- black pepper freshly ground, to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg
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