Greek Lemony Chicken Soup

There’s something to be said about the worse the photo, but if it’s posted here, that the recipe must be REALLY good. This is one of those. My photographic skills are not only lacking, but more so here as I couldn’t wait to dive into this bowl of flavorful goodness. ADDITIONALLY, I am not one to eat cauliflower purporting as a carb and like it, but in this instance, the substitute of cauliflower in lieu of rice provides a nice heartiness, even if it is a total pain in the ass to rice cauliflower and it makes your kitchen stink. Surprisingly worth it.

Greek Lemony Chicken Soup

  • 2 T. olive oil
  • 1 yellow onion
  • 1 bag of mirepoix veggies (carrots, celery, whatever- sold in the bundled soup veg aisle of Switzerland just now)
  • 3 cloves of garlic, minced
  • 2 c. cauliflower, riced (buy the smallest cauliflower you can find!)
  • 5 c. chicken broth
  • 1/2 rotisserie chicken, shredded
  • 2 T. fresh parsley, chopped
  • Salt & pepper to taste
  • 3 eggs
  • Juice of one lemon
  • 5oz. frozen spinach, thawed
  1. In a large pot over medium-high, heat the oil and saute the onion a few minutes.
  2. Then, add garlic and mirepoix mix, and cauliflower rice sprinkling with salt and pepper. Saute until tender.
  3. Add the chicken broth and parsley. Simmer 10 minutes.
  4. In a small bowl, pour ~1/4 c. of hot broth and whisk into it the three eggs. Transfer back into large pot.
  5. Stir in chicken and lemon juice, simmer another 10 minutes.
  6. Give spinach a rough chop and add to pot, stirring to break up the large clumps that remain.
  7. Season with salt and pepper and more lemon juice if desired.


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