Greek Lemon Chicken Soup
A comforting and nutritious Greek Lemon Chicken Soup featuring fresh lemon, tender chicken, and hearty vegetables, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Adds richness and depth of flavor to the soup base.
- 2 tablespoons butter or ghee Provides a creamy texture; can be replaced with olive oil for dairy-free.
- 1 medium onion Brings sweetness and aroma, enhancing the soup's foundation.
- 2 medium carrots Adds natural sweetness and a delightful crunch.
- 2 stalks celery Contributes a fresh, crisp texture and earthy flavor.
- 3 cloves garlic Infuses the soup with a robust, aromatic essence.
- 2 medium Yukon gold potatoes Creates a creamy texture and heartiness in every bite.
Flavor Enhancers
- 6 cups chicken broth or bone broth Provides a savory, deeply flavorful base.
- 1 leaf bay leaf Enhances the overall flavor profile with its aromatic qualities.
Main Ingredients
- 2 cups shredded rotisserie chicken Simplifies the process while adding tender, juicy meat.
- 1/4 cup fresh lemon juice Brightens the dish with its acidic brightness.
- 2 large eggs Contributes creaminess and richness, helping to thicken the soup.
- 2 cups chopped greens Adds nutritional value and a vibrant touch of color.
- 2 tablespoons fresh dill Provides a refreshing herbaceous note, elevating flavor.
Instructions
Preparation
- Heat the olive oil and ghee in a Dutch oven or pot over medium-high until hot and shimmering.
- Add diced onion, carrots, and celery and cook for 5-7 minutes until softened.
- Stir in diced garlic and cook for an additional 30 seconds until fragrant.
- Incorporate diced Yukon gold potatoes and mix to ensure they are fully coated in the oil.
Cooking
- Pour in chicken or bone broth and add the bay leaf. Stir to combine.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 5 minutes or until potatoes are tender.
- While the soup cooks, whisk fresh lemon juice with eggs until well combined. Set aside.
- Once the potatoes are tender, turn the heat to the lowest setting and temper the eggs by gradually adding one cup of broth while whisking continuously.
- Slowly add more broth to the egg mixture until fully combined. Set aside.
- Turn heat back to medium-low. Add shredded chicken, chopped greens, and dill to the pot, stirring until heated through.
- Turn off the heat and pour in the tempered lemon and egg mixture, stirring to combine.
Serving
- Serve with a sprinkle of fresh dill and optional buttered bread on the side.
Notes
Adjust the lemon juice to taste and make sure to temper the eggs slowly to prevent curdling. Leftovers can be stored in the fridge for up to three days.