Description
A comforting and flavorful Greek Lemon Chicken Soup featuring tender shredded chicken, fresh vegetables, and a bright lemony broth enriched with egg yolks for a creamy texture. This healthy and gluten-free soup is perfect for a light yet satisfying meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 ribs celery, diced
- 1 cup carrot, diced
- 2 cups cauliflower rice (or gluten-free orzo as an alternative)
- 6 cups chicken broth
- 1/2 cup lemon juice
- 1 lb shredded precooked chicken
- 1 tsp dried dill
- 2 tbsp fresh parsley, chopped (reserve some for topping)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup kale, chopped
- 3 egg yolks
- Lemon wedges and lemon zest for serving
Instructions
- Heat the Oil: In a large stockpot, heat 2 tablespoons of olive oil over medium-low heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onions to the pot and cook on low heat for 3-4 minutes, stirring occasionally, until they become lightly translucent. Then add diced carrots, celery, cauliflower rice, and minced garlic. Continue sautéing for another 5 minutes until the vegetables soften slightly.
- Add Broth and Herbs: Pour in 6 cups of chicken broth, 1/2 cup lemon juice, dried dill, salt, and black pepper. Stir well to combine all ingredients, then increase heat to medium and let the soup simmer uncovered for 15 minutes to deepen the flavors.
- Add Chicken and Kale: Stir in the shredded precooked chicken and chopped kale. Allow the kale to wilt by stirring well and heating through for a few minutes.
- Prepare Egg Yolk Mixture: In a small bowl, whisk the 3 egg yolks until smooth. Carefully ladle about one cup of hot broth from the soup into the egg yolks slowly while continuously whisking to temper and gently cook the eggs, creating a thickened sauce.
- Combine Mixture with Soup: Pour the tempered egg yolk mixture back into the soup pot, stirring constantly to blend fully. Remove the soup from heat to prevent the egg yolks from scrambling.
- Final Seasoning and Serve: Let the soup cool slightly and adjust seasoning with additional salt or pepper if needed. Serve hot garnished with fresh parsley, lemon wedges, and lemon zest for extra brightness.
Notes
- Cauliflower rice can be substituted with gluten-free orzo for those who prefer a pasta texture.
- The lemon juice can be adjusted to taste depending on preferred tartness.
- To ensure a creamy texture, whisk the egg yolks gradually with hot broth before adding them back to the soup to avoid scrambling.
- Use precooked chicken to speed up the cooking process; rotisserie chicken works well.
