greek chicken soup
It is cold winter, and I needed a new soup recipe. I saw a recipe in the local newspaper, and I was intrigued by its Greek nature and the addition of an egg--I had never put an egg in soup before. The soup is nutritious and delicious. What a great addition to my recipe rotation!
yield
3 -4
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For greek chicken soup
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1 tspolive oil
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1/2medium onion, diced
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1/2 ccarrots, diced
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1/2 ccelery, diced
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4 cchicken broth
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1 cchicken, cooked and diced
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1 tspgreek seasoning
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1bay leaf
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1/2 cdry small-shaped pasta, like orzo or tiny shells
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1 lgegg
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juice from 1/2 lemon
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1 Tbspeach fresh parsley and dill
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salt and pepper to taste
How To Make greek chicken soup
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1In a soup pot, heat olive oil over medium heat and add diced onions, carrots and celery. Cook, stirring frequently for about 6 minutes. Add Greek seasoning and salt and pepper as desired.
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2Add broth, diced chicken, and bay leaf. Bring to a boil. Add dry pasta. Cook on medium until pasta is tender (check package for pasta cook time).
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3In a small bowl, beat one egg and lemon juice. From the soup pot, dip out a half cup hot broth and add to bowl with the egg (tempering it). Beat for a few seconds and add all back to soup pot. Stir. Simmer 5 minutes. Add fresh chopped parsley and dill as desired.
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4Remove bay leaf. Taste and adjust seasonings. Serve immediately.
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5Note: I had no fresh herbs, so I added a hearty pinch of dried parsley and dill a few minutes before the end of the cooking time.
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6Note: See https://www.justapinch.com/recipes/main-course/chicken/weight-watchers-fried-chicken.html?r=1 for a great way to cook chicken when you need cooked chicken for a recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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