Thursday, October 6, 2016

Greek Lemon and Chicken Soup - Recipe

Love this recipe from Whole Foods!

Makes 4 servings.

  • 12 to 14 cups organic low-sodium chicken broth
  • 1 bay leaf
  • 1/2 t sea salt
  • 2 organic boneless, skinless chicken breasts halves (about 14 ounces total)
  • 1 cup long grain organic brown rice
  • 2 organic brown eggs
  • 1/4 C lemon juice
  • 2 T finely chopped fresh flat-leaf parsley (optional)
  • Ground black pepper to taste

  1. Combine broth, bay leaf and salt in a large saucepan and bring to a boil. 
  2. Add chicken, cover and adjust heat so broth just simmers. 
  3. Cook for 10 minutes and add rice.
  4. Cook for 20 more minutes until chicken is tender and just cooked through.
  5. Using tongs, transfer chicken to a cutting board. When cool enough to touch (about 5 minutes), finely chop or shred meat.
  6. Discard bay leaf and return shredded chicken to the pan. 
  7. In a small bowl, whisk together eggs until frothy, then whisk in lemon juice. 
  8. Slowly whisk about 1 ladleful of the hot soup broth into egg mixture, then repeat with another. 
  9. Remove the pan from the heat and slowly whisk egg mixture into soup. 
  10. Sprinkle with parsley, season with pepper and serve.


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