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You are here: Home / Recipes / Greek-Style Lemon Chicken Soup

April 5, 2019 ·

Greek-Style Lemon Chicken Soup

Entrees· Featured· Recipes· Whole30 Recipes

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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 🙏🏼

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Greek-Style Lemon Chicken Soup

Servings 6 servings

Ingredients

  • 2 chicken breasts
  • 1/2 white onion diced
  • 2 carrots 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
  • 2 lemons
  • 2 tbsp olive oil (+ more to serve)
  • 8 cups chicken broth
  • 1 tsp salt & pepper (+ more to taste)

Instructions

  1. 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.

  2. 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 30 min in a regular soup pot.

  3. 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!

  4. Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.

  5. 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!

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Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!

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Carissa Stanton
@amanda_stantonn went dark, so naturally I went li @amanda_stantonn went dark, so naturally I went lighter 👯‍♀️ Thanks for capturing me in my natural habitat @freckledfoodie I miss you already!
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Ingredients:
2 small or 1 medium eggplant, cut into 1 in chunks
Sprinkle of Salt 
3-4 tbsp @pompeian Smooth Extra Virgin Olive Oil
1/4 cup soy sauce
2 tbsp white miso paste
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp rice wine vinegar
1 tsp chili sauce
3 tbsp green onion
Instructions:
Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes. 
Add in the sauce and green onion and sauté for an additional 1-2 minutes.
Serve right away over rice or as a side dish.
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1/3 cup shredded cheddar cheese
1/4 cup green onion chopped
Kosher salt & pepper
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Instructions:
Preheat oven to 350 degrees.
Place spinach in a microwave safe bowl with a splash of water. Cover the bowl with a wet paper towel. Microwave for about 30 seconds or until spinach is wilted. you can also saute the spinach on the stove! Roughly chop the wilted spinach into smaller pieces.
Beat eggs until fluffy then add in spinach, chopped bacon, cheese, green onion, salt and pepper.
Pour mixture into an oiled muffin tin and bake for 16-18 minutes or until the muffins no longer have liquid at the top.
Serve immediately or store in the fridge for 3-4 days. Makes about 8-10 muffins.
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Ingredients:
2 pieces of garlic naan bread, you can use any flatbread or even pizza dough!
1 cup frozen peas
6 oz Burrata 
1 tbsp Greek yogurt 
1 tbsp fresh basil, + more to top
Olive oil
Balsamic glaze
Garlic powder
Kosher salt & pepper 
Instructions:
Preheat oven to 350 degrees.
Brush the naan bread with olive oil and season with salt, pepper and garlic powder. Bake for 10 minutes.
Cook peas according to package instructions (usually microwave or stovetop) and let cool. Mash the peas then mix in burrata, Greek yogurt, fresh basil and a pinch of salt, pepper and garlic powder. Mash together and then use the mixture to top your flatbread. 
Add more Burrata and basil then bake for 5 minutes until warm. Drizzle with balsamic glaze and enjoy!!
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