This Greek Lemon Chicken Soup is extremely delicious.
A stovetop recipe with lots of veggies!
Ingredients:
2 chicken breasts
1/2 white onion, diced
3 carrots, diced
3 celery stalks, diced
1 large zucchini, chopped
4 cloves garlic, minced
2 cups cauliflower rice or 1 cup uncooked orzo or regular rice
1 tbsp of each fresh dill & parsley ( + more to serve)
3 egg yolks
3 lemons
2 tbsp olive oil ( + more to serve)
6 cups chicken broth ( + more to adjust thickness) thickness)
1 tsp salt & pepper(+ more to taste)
1 tsp dried oregano
Instructions:
Sauté white onion, carrots, celery, zucchini and garlic in olive oil over medium heat. Sauté for 5 minutes.
Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley, oregano, salt & pepper. Then add in either the cauliflower rice or uncooked orzo. Bring to a boil, cover, turn heat to low and cook for 30-45 minutes.
Once the soup is done and the chicken is cooked through, scoop out 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil! Makes about 6 servings. If it’s too thick, add more broth.
(Source: @broccyourbody)
