Traditional Greek Lemon Chicken Soup Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill retains flavor, while parsley is often less costly.

Roughly chop the carrots, onion, and celery into medium chunks and add those to the pot.

Remove the skin from the chicken and place it in the pot with 2 liters of cold water or enough to cover the chicken. Add bay leaves.

Bring to a boil on high heat, then reduce and simmer for one hour, scraping off any scum that floats to the top.

After an hour, remove all the veggies and chicken from the pot, and discard the bones and veggies.

Add the celery, carrots, and onion to the pot and let it cook for 20 minutes.

Dice the chicken into bite-sized pieces, ensuring to remove any small bones.

After 10 minutes of cooking the soup, add ½ cup whole wheat orzo to the pot.

Just before the orzo is cooked, add the chicken back in to heat it up.

Whisk together 2 eggs and ¼ cup lemon juice in a bowl.

Slowly add chicken stock to the egg mixture while whisking to temper the eggs, then add this mixture into the pot of soup while stirring constantly.

Chop fresh dill and add it to the soup, then season with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens