Greek Lemon Chicken Soup
In life, I have always been very big on soup and soup-like meals. Whether it is a traditional chicken noodle, a healthy turkey chili, or a hearty beef stew; I am capable of devouring multiple bowls within a matter of minutes. I just don’t understand how some people are just not “soup people”. It is TRULY the perfect meal no matter the kind.
Recently I came across this Greek Lemon Chicken Soup and I just had to try it for myself! I was a little hesitant at first because I couldn’t really imagine so much lemon in a soup. I didn’t want to feel like I was drinking lemons, you know? I am a fan of anything that sounds healthy, and this meal being in soup form just turned me on to the idea even more. Plus, it is the perfect little detox for someone who was caught in the flu season!
Before I tell you how to create this savory and sour soup for yourself, I wanted to look into the origin of this seemingly iconic Greek dish. I found that it is burnt into the minds of Americans as a Greek dish, but interestingly enough it originated in the Iberian Peninsula which is divided between modern day Portugal and Spain, and is a traditional meal to break the Yom Kippur fast for people who are Jewish. The lemon-egg sauce that makes up the broth of the soup comes from kosher dietary laws in which restricted individuals from consuming dairy. The lemon acts as a substitute and is a sort of thickening agent for the dish! As Iberian Jews were eventually forced out of Spain during the Inquisition, they brought this delicacy with them as they traveled to modern day Turkey, the Balkan states, and eventually GREECE!
I set the setting in my kitchen before I got cooking. I dimmed all of the lights and lit some of my favorite candles (Im super into pumpkin and evergreen scents right now… basic I know). I turned on one of my favorite podcasts (The Skinny Confidential: Him and Hers) and then started prepping the soup! This is a super simple recipe to follow and you definitely do not need to be an expert chef to create a delicious end result.
INGREDIENTS:
- Olive Oil
- 2 Chicken Breasts
- 1/2 Yellow Onion
- 1 Carrot, diced
- 2 Cloves Garlic, diced
- 2 Cups Cauliflower Rice/Regular Rice/Orzo
- 2-3 TBSP Fresh Dill and/or Parsley (+ more for serving)
- 3 Egg Yolks
- 3 Lemons
- 6 Cups Chicken Broth
- Salt, Pepper, & Garlic Salt
INSTRUCTIONS:
1. Drizzle olive oil in a medium-large pot on medium-high heat.
2. Sauté onion, garlic, and carrot until onion is translucent (about 5 minutes).
3. Add in cauliflower rice/rice/uncooked orzo and cook for an additional 3 minutes.
4. Make space for the chicken breasts and sear for about 3 minutes on both sides.
5. Add the chicken broth, fresh dill, fresh parsley, salt, pepper, and garlic salt. Turn stove-top to high until soup is boiling. Once boiling, turn to simmer, cover and let cook for 45 minutes to 1 hour.
6. In a separate small bowl, whisk together your egg yolks only.
7. Once chicken breasts are fully cooked through, take 1 cup of hot broth and slowly add it to your egg yolks while whisking vigorously.
8. Remove the chicken breasts and shred them. Add them back to your soup with the juice from your lemons and the egg yolk mixture.
9. Add more salt and pepper if need be and top with fresh dill and parsley and a little olive oil!
ENJOY!
If you decide to make this for yourself, don’t forget to take lots of pictures and tag me on social @cravingsby_cas
