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GREEK LEMON CHICKEN SOUP

By January 27, 2018Gluten Free, Lunch, Paleo, Recipe

GREEK LEMON CHICKEN SOUP

You know the saying, “when life gives you lemons, you make Greek Lemon Chicken Soup!” What? You’ve never heard that?

I was gifted a huge box of lemons from my uncle recently and wanted to use them in a healthy, different way rather than making lemonade or dessert, and this is what I came up with! Citrus is actually in season in the winter and at it’s juiciest, so we need to take a cue from mother nature and have more citrus during these cold months!

As we all know, citrus is full of vitamin C, but it also contains the flavonoid hesperidin, which boosts your good HDL cholesterol and lowers your bad LDL cholesterol. Citrus also has been found to have anti-cancer compounds which inhibit the growth of cancer cells! That’s right; cancer hates citrus so we, of course, love it!

This soup is more broth based, so this would be great for a lighter meal. The citrus in it gives such bright, sunny flavors and the egg adds protein and makes it creamy. Some similar recipes call for rice or orzo, which you could use, but I replaced that with the cauliflower rice for a bigger vegetable profile.

 

 

Greek Lemon Chicken Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
While I tend to think soups are best in the winter, this one is so light it could transition you from winter into spring. The lemon flavors aren’t overwhelming, but if you want more of that acidity, feel free to squirt some fresh lemon over each individual bowl as you serve it.
Course: Soup
Cuisine: Greek
Servings: 6
Ingredients
  • 4 cups chicken stock
  • 1 chicken breast
  • 1/4 white onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • Sea salt
  • Black pepper
  • 1-1/2 cup cauliflower rice
  • 4 tbsp lemon juice
  • 2 pasture raised eggs
Instructions
  1. Heat up 4 cups chicken stock to a low simmer in a soup pot.
  2. Place the chicken breast whole into the stock.
  3. Add onion, carrot, and celery.
  4. Add salt and pepper.
  5. Turn the heat up to a medium simmer and cook for 15 min.
  6. Take out the chicken and shred it on a plate with two forks, place chicken back in the stock and continue cooking.
  7. Add cauliflower rice to the soup, stir.
  8. Put lemon juice in a bowl and crack 2 eggs into it, whisk to blend.
  9. Pull a tsp of broth out of the soup and slowly pour into the bowl with the lemon juice and eggs. Stir. Repeat two more times to temper the eggs.
  10. Once tempered, slowly pour the lemon/egg mixture into the soup and continuously stir.
  11. Turn down the heat to the lowest setting and let cook for 5 minutes. Top with a squeeze of fresh lemon before serving! 


Copy by Marci West

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