Greek Lemon Chicken Soup

This Greek lemon chicken soup is comforting, fresh, and nourishing! It's made with lemon, egg, chicken, and is easy to modify.

Course Soup

Cuisine Greek

Prep Time 10

Cook Time 30

Servings servings

Calories 354

Author Michelle

Ingredients

2 tbsp olive oil
1 yellow onion diced
3 cloves garlic minced
2 ribs celery diced
1 cup carrot diced
2 cups califlower rice see notes to use gluten free orzo
6 cups chicken broth
½ cup lemon juice
1 lb shredded chicken precooked
1 tsp dried dill
2 tbsp fresh parsley reserve some for topping
1 tsp salt
½ tsp black pepper
1 cup kale chopped
3 egg yolks see notes
Lemon wedges and lemon zest to serve

Instructions

Using a large stockpot, heat the oil on medium-low heat.
Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots, celery, caulifllower rice and garlic and saute for an additional 5 minutes or until slightly softened.
Pour in the broth, lemon juice, and herbs and stir well to combine. Simmer on medium heat for 15 minutes.
Add the cooked chicken and kale and stir well to allow the kale to wilt.
In a small bowl whisk together the egg yolks until fully scrambled. Scoop out about a cup of hot broth from the soup. Slowly and carefully pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks and make a thick sauce. Pour the yolk mixture into the rest of the soup and stir well to combine. Remove from the heat.
Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

Video

Notes

To make the soup with gluten-free orzo, omit the cauliflower rice and use 1 cup of gluten-free orzo. After step 3, bring to a boil and add the orzo stir well and reduce to a simmer for 10 minutes or until cooked through.

To make the soup egg-free. Omit the egg yolks and skip the egg tempering step.

Nutrition