Greek Lemon Chicken Soup (Recipe)

Oct 22, 2022

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Greek Lemon Chicken Soup (Recipe)


Ingredients

✅ 1 tablespoon Extra virgin olive oil (I use Kasadrinos **FREE Bottle**)

✅ 1/2 cup celery chopped finely

✅ 1 cup onion chopped finely

✅ 1 tablespoon garlic minced, about 5 cloves

✅ 2 cups carrots sliced in small circles

✅ 1/2 teaspoon salt
✅ 1/2 teaspoons pepper

✅ 1/2 teaspoon dried parsley

✅ 1/4 teaspoon dried thyme

✅ 4 bay leaves

✅ 1.5 lb boneless, skinless chicken breasts about 3 chicken breasts

✅ 6 cups chicken broth low or no salt (1.5 quarts)

✅ 1/2 cup fresh squeezed lemon juice (off to the side)

✅ Parmesan cheese to your liking.

✅ 1 cup dry whole wheat orzo or whole wheat pasta


Instructions


1️⃣ Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)


2️⃣ Once cooked, stir in carrots and spices (including bay leaves).


3️⃣ In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.


4️⃣ Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.


5️⃣ Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.


6️⃣ Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.


7️⃣ To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!


Enjoy!!!


Servings : 6
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 272kcal

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