Cozy & Zesty! Greek Lemon Chicken Soup

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.

In a large stock pot or Dutch oven, heat the olive oil over medium heat.

Add the onion, carrots, and celery, cooking for 8 to 10 minutes until softened.

Stir in the garlic and cook for another minute until fragrant.

Add the bay leaves, chicken breast, and chicken stock.

Bring to a boil, then reduce heat to medium low. Cover and let simmer for 15 minutes.

Remove the chicken and bay leaves.

Stir in the orzo and let it cook for 10 minutes, stirring occasionally.

In a medium bowl, whisk together the lemon juice and egg yolks.

Slowly ladle in one to two scoops of hot broth, whisking constantly to temper the eggs.

Shred the chicken and return it to the pot.

Slowly drizzle the tempered egg back into the soup pot while continuously stirring to ensure that they incorporate smoothly without scrambling.

Cook for another 5 minutes on low heat to maintain a creamy texture.

Stir in the dill.

Ladle into bowls and garnish with extra dill if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens