Greek Lemon Chicken Soup

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This. 

THIS is delicious.  It is also protein-rich, very nutritious, easily made Whole-30 compliant, and quite filling.

I truly love Greek food, and rarely ever get it. My uncle-in-law e-mailed me a link to a website that had a few soup recipes, and this turned out to be an outstanding winner.  I tweaked it a little, of course, in part because I forgot to take a chicken out of the freezer, so substituted wings instead since they defrost so quickly.  GREAT call.  What a treat!

 

Ingredients

  • 4-6 Kennedy Ranch chicken wings, disjointed into drummies (save wing tips for future chicken stock project)
  • 2 tablespoons olive oil
  • 1 T lemon juice
  • 1 T red wine vinegar
  • 1 T dried oregano leaves
  • 1/2 c diced onion
  • 4 cups chicken broth (this is one of those times you REALLY want to use home-made.  Click here for an outstanding recipe)
  • 1/4 c orzo
  • 3 lemons
  • 2 large, fresh eggs
  • 2 t dried dill (or 2 T fresh)

 

Directions

  • In the morning, place disjointed chicken wings in a plastic bag with 1 T olive oil, red wine vinegar, lemon juice, and oregano.  Squish it around to coat the chicken, and place in refrigerator to marinate.
  • About an hour before dinner, remove chicken from refrigerator and place on baking sheet.  Let it sit out at room temperature while oven preheats.  Preheat oven to 400-degrees.  When oven is hot, put chicken in to start roasting.
  • Cook orzo in a saucepan of salted water, drain, and set aside.
  • While orzo is cooking, heat 1 T olive oil in a large dutch oven over medium heat, and saute onions until they are translucent and just starting to brown. Pour chicken broth into dutch oven, bring to boil and reduce heat to simmer.
  • In a medium bowl, beat the eggs, squeeze juice from lemons into the eggs, and beat again until smooth.
  • Working quickly, whisk the egg mixture while you SLOWLY drizzle in a ladleful of the hot broth from the pot. Drizzle in another ladleful or two, whisking all the while, then transfer the hot egg-lemon mixture back to the pot, whisking as you add it.
  • Bring to a simmer over medium heat. Add orzo and roasted chicken drummies.
  • Simmer until drummies are cooked through. Sprinkle lightly with dill, and serve.

 

Notes:

To make this Whole-30 compliant, replace orzo with about 1 c of riced cauliflower, or omit it entirely.

The original recipe calls for boneless, skinless chicken breasts, not marinated and cooked directly in the broth, which is more authentic to Greek restaurants.  Substituting the wings made the dish a little more affordable and added a bit more flavor from the marinade and roasting.  It also added an element of "finger licking goodness", which NEVER bothers me!  

Original recipe here.

 

Chicken Bone Broth

Use about 3 lbs of Kennedy Ranch chicken stock packs, chicken feet, or reserved chicken carcasses for this project.

Roast chicken parts in 400-degree oven until browned.  Place into large stock pot.  Add:

  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 2 large onions, unpeeled and coarsely chopped
  • 2 carrots, scrubbed and coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 bunch fresh parsley
  • 2-3 garlic cloves, lightly smashed
  • Water to cover

Heat on high, bring to a boil, then cover and reduce heat to low.  Let it cook 18-24 hours, the longer the better.  Strain.

This will keep just fine in the fridge for 3-4 days, or will freeze up to a year.  Drink it like tea or use it as the basis for recipes like risotto, chicken veggie soup, or any other of the million recipes that call for chicken stock.