This is my version of the classic Greek Lemon Chicken Soup that my husband and boys have loved since they were young. Not sure why I haven’t made this yet, but when my BFF Jamie suggested it the other night, I went into soup mode. Trying to make it a little lighter, I omitted the rice (which can always be added, and probably will do another time) and added white beans instead. This helped with the creaminess! There is no cream in this and no oil, so it is quite healthy, filled with lots of protein and lemony goodness! It’s a quick recipe because I used rotisserie chicken and I ended up using more chicken than required and served it for dinner. It was a winner! Serve as a main course with a side greek salad and some warm whole wheat pita bread.
Greek Lemon Chicken Soup
8 cups low sodium or sodium free chicken broth
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
pinch of salt
1 rotisserie chicken, skin removed and chopped or shredded
15 oz. can white beans (cannelini or small white), rinsed and drained
1/2-3/4 cups fresh squeezed lemon juice (2 large lemons, juiced)
2 tablespoons fresh flat leaf parsley, chopped
black pepper, to taste
1-2 cups hot water
Place chicken broth, onion, celery, carrot (mirepoix-I buy pre-chopped at Trader Joes when feeling lazy!) and bring to a boil. Reduce heat and simmer for 15 minute.
Add beans and simmer for another 5 minutes.
Remove bay leaf.
Using an emersion blender, puree in pot. If you do not have this you can blend in a blender, but do so carefully.
Add shredded chicken to pot and simmer for 15 minutes, until chicken is heated through.
Whisk eggs in a bowl until frothy. Add lemon juice and continue to whisk until combined.
Slowly add 1 cup of hot water to the egg/lemon juice mixture making sure to whisk as you are adding the hot water (you don’t want scrambled eggs!) Add another cup in the same manner.
Add this liquid mixture to soup, stir well and remove from heat.
Ladle into bowl, sprinkle with fresh parsley, season with pepper and serve.