Greek Lemon Chicken Soup with Dill
Servings
6
servingsPrep time
15
minutesCooking time
50
minutesThis honestly might be our favorite soup. It is full of healthy ingredients and the freshness from the lemon and dill is so enjoyable and will provide comfort any time of the year.
Ingredients
12 cups of chicken broth
3 boneless skinless chicken breasts
1 white onion, cut into quarters
1 tomato, cut into quarters
1 small white potato, cut into quarters
1 carrot, cut into quarters
1 stalk of celery, cut into quarters
3 cloves of garlic
1 tsp. of kosher salt
Fresh ground pepper to taste
2 eggs
Juice of 1 lemon
1 Tbsp. of lemon grass paste (we used Gourmet Garden Lemongrass Stir-in-paste)
1/4 cup of chopped fresh dill
1 cup of cooked orzo pasta (we used wegmans whole wheat orzo)
Directions
- In a 6 QT pot, add chicken broth, chicken breasts, onion, tomato,potato, carrot, celery, garlic, salt and pepper. Bring to a boil, cover and turn heat down to medium/ low. Simmer for 30 minutes.
- Remover chicken. Shred when cooled.
- Continue cooking the vegetables in soup base until tender. Turn off heat. Using an immersion blender, blend all vegetables.
- Return soup to low heat.
- In a small bowl, whisk together eggs and lemon juice. While continuing to whisk, slowly add 1 ladle of the broth. This process is called tempering, which slowly raises the temperature of the eggs without curdling them.
- Add lemon grass, dill, pasta, and shredded chicken.
- Season to taste.
Tips and nutritional value
- 1. Chicken soup is one of the best comfort foods. Studies show the nutritional ingredients from the vegetables and the broth help reduce inflammation and congestion.
- 2. Lemons are a good source of vitamin C and contribute to boosting immunity.
