Greek Lemon Chicken Soup
Make this soup when you need something both warming and wholesome. It's full of fresh flavor and hearty whole-grains, like fiber-rich farro. Dovetailing Tip: Use 1 cup of the leftover chicken from day 1 in today’s soup.
Serving size: 4
Calories per serving: 204
3 tablespoons extra-virgin olive oils, plus more for brushing
2 carrots, chopped
1 onion, chopped
kosher salt and freshly ground pepper
1 cup farro
4 cups low-sodium chicken broth
1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemon
1 cup shredded rotisserie chicken breasts, skin removed
3 large eggs
1/2 cup crumbled feta cheese (about 2 ounces)
1 tablespoon chopped fresh dill, plus more for topping
2 pitas, halved
Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.