Who has had the magical lemony chicken soup from Luna Grill?! It’s seriously my favorite thing ever and as soon as one little cloud blocks the sun I CRAVE IT. Since I’m on a roll of nailing recipes on my first try (thank you Jesus) I gave it a whirl and oh boy. It’s THAT good. Holding off on the pita bread and rice bc your girl is going to be LIVING in a bikini next month. I’m super confident with my body the way it is but I want to lean out a little before getting basically naked all of May 😂 Learning to love your body, but also working hard to change it is a struggle but I think i’m getting there 🙏🏼
Greek-Style Lemon Chicken Soup
Ingredients
- 2 chicken breasts
- 1/2 white onion diced
- 1 carrot diced
- 4 cloves garlic crushed/diced
- 2 cups cauliflower rice or 1 cup uncooked orzo
- 2-3 tbsp fresh dill and parsley (+ more to serve)
- 3 egg yolks
- 3 lemons
- 2 tbsp olive oil (+ more to serve)
- 6 cups chicken broth
- 1 tsp salt & pepper (+ more to taste)
Instructions
-
Sauté white onion, carrot and garlic in 2 tbsp olive oil over medium heat (or the saute setting in your InstantPot). After about 5 minutes, add cauliflower rice or uncooked orzo.
-
Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley and salt & pepper. Pressure cook for 10 min in your InstantPot or bring to a simmer and cook covered for 45-1 hour in a regular soup pot.
-
Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
-
Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
-
Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil!
Recipe Notes
I made this in an Instant Pot but you can do it in a regular soup pot as well!
3 702