This is one of my most-liked posts on Instagram, but I don’t think the photo does it justice. After a fun double date at a Greek restaurant, I really wanted to try my hand at making this soup. It was really tasty, but would definitely be heartier with rice in it. Since I’m grainless right now, if I were to do it again, I would increase the veggies and chicken and maybe even experiment with adding some cauliflower rice. Any other suggestions?
I modified my recipe from this post by Mediterranean Dish.
What you’ll need:
- Olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup green onions, chopped
- 2 garlic cloves, pressed or minced
- 4-6 cups low sodium chicken broth
- 2 bay leaves
- Salt and pepper to taste
- 2 pre-cooked chicken breasts (I think I did about a pound), shredded
- 1/4 cup lemon juice
- 1 large egg
- In a large pot, sautee carrots, celery, and green onions in some olive oil. Then add garlic and sautee another minute.
- Add chicken broth and bay leaves and some salt and pepper to your liking. Cover and bring to a boil over high heat.
- Once it’s hit a rolling boil, lower heat to medium-low and add in cooked, shredded chicken. Let it simmer for 5-10 minutes.
- In a bowl, whisk lemon juice and eggs together. While whisking, add 2 ladles of broth into the mixture (helps temper the eggs). Once combined, add that mixture to the soup, stir, and remove from heat immediately.