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.

Prep time:
Cook time:
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

Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.

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.


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