Greek Lemony Chicken Soup with Cabbage

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits and canola oil is budget-friendly.

cabbage

🥗Healthier: kale

💰Cheaper: green leafy vegetables

Kale is nutrient-dense while other greens can be more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

Place one whole chicken and a piece of neckbone in a Dutch oven.

Add salt and pepper, bring to a boil, and cook for about an hour and 20 minutes until chicken is fully cooked.

Carefully remove the chicken and strain the broth, setting it aside.

Shred the chicken with two forks, using about 4 to 5 cups of shredded chicken.

Chop an onion and dice two carrots, then add them to the Dutch oven with olive oil, cooking over low heat until golden and soft, about 8 to 10 minutes.

Add 3 to 4 grated garlic cloves and warm them through until fragrant.

Slice and shred the cabbage, then add it to the pot with 2 L (8 cups) of chicken broth.

Bring to a boil, then reduce heat to medium-low and cook until cabbage is wilted and soft, about 15 minutes.

Add the shredded chicken to the pot.

If desired, add 4 to 1/2 cup of uncooked orzo or arborio rice, along with salt, and cook for another 10 to 15 minutes until the rice or orzo is fully cooked.

In a pitcher, combine 4 egg yolks, the juice of 2 lemons (1/4 cup), and 1 to 2 teaspoons of cornstarch, whisking until smooth.

Temper the egg mixture by adding 2 to 3 cups of hot broth, whisking well.

Once the rice or orzo is cooked, add the tempered egg mixture and dried dill to the soup, mixing well.

Cook until the soup begins to thicken, about 3 to 4 minutes, adjusting thickness with more cornstarch if needed.

Top with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens