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
- 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)
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!
I made this in an Instant Pot but you can do it in a regular soup pot as well!