Greek Lemon Soup with Chicken and Greens

Adapted from Cindy Trent

Still searching for what to cook ?

Name: Greek Lemon Soup with Chicken and Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Greek
Ingredients: 1 Tablespoon Olive oil; Carrots and Onions; 2 quarts Chicken Broth; 1/2 cup Aborio Rice; Kosher Salt; Black pepper; 2 lemons Zest; 2 large eggs + 2 yolks; 1/3 cup Lemon Juice; Rotisserie chicken diced; 1 cup TJ's roasted corn; 2-3 cups Kale, Chard or Spinach chopped; 1 tablespoon Fresh Thyme

Find the most delicious recipes here

INGREDIENTS

1 Tablespoon Olive oil
Carrots and Onions
2 quarts Chicken Broth
1/2 cup Aborio Rice
Kosher Salt
Black pepper
2 lemons Zest
2 large eggs ; + 2 yolks
1/3 cup Lemon Juice
Rotisserie chicken ; diced
1 cup TJ's roasted corn
2-3 cups Kale, Chard or Spinach ; chopped
1 tablespoon Fresh Thyme

INSTRUCTIONS

In a 4 quart stockpot over medium-high heat, saute Mirepoix (carrots and onions) with 1 1/2 t. salt until vegetables are soft.

Add chicken broth and rice and bring to a boil.

Reduce to medium-low, heat and simmer 20 minutes, until rice is tender and stock is aromatic.

Add zest and pepper.

In a small bowl, whisk together eggs, egg yolks and lemon juice.

Continue whisking while slowly ladling 2 cups of hot stock into mixture to temper the eggs. Pour tempered egg mixture into a stockpot. Cook over low heat about 4-5 minutes, whisking constantly, until slightly thickened.

Add the chopped greens, chicken, corn and thyme and cook about 4 minutes - enough to heat chicken and wilt greens. Adjust seasoning as needed with salt, pepper and lemon juice. Serve warm.

NOTES

Alert editor

Greek Lemon Soup with Chicken and Greens

1 Tablespoon Olive oil
 Carrots and Onions
2 quarts Chicken Broth
1/2 cup Aborio Rice
 Kosher Salt
 Black pepper
2 lemons Zest
2 large eggs + 2 yolks
1/3 cup Lemon Juice
 Rotisserie chicken diced
1 cup TJ's roasted corn
2-3 cups Kale, Chard or Spinach chopped
1 tablespoon Fresh Thyme

In a 4 quart stockpot over medium-high heat, saute Mirepoix (carrots and onions) with 1 1/2 t. salt until vegetables are soft.

Add chicken broth and rice and bring to a boil.

Reduce to medium-low, heat and simmer 20 minutes, until rice is tender and stock is aromatic.

Add zest and pepper.

In a small bowl, whisk together eggs, egg yolks and lemon juice.

Add the chopped greens, chicken, corn and thyme and cook about 4 minutes - enough to heat chicken and wilt greens. Adjust seasoning as needed with salt, pepper and lemon juice. Serve warm.

Add Photo

staggard

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (10171g)
Recipe Makes: Servings

Calories: 21827
Calories from Fat: 13516 (62%)

Amt Per Serving		% DV

	Total Fat 1501.7g	2002 %
	Saturated Fat 429.8g	2149 %
	Monounsaturated Fat 622.6g
	Polyunsanturated Fat 320.2g
Cholesterol 8206mg		2525 %
Sodium 7302.2mg		252 %
Potassium 18959.4mg		499 %
Total Carbohydrate 94.1g		28 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 93.7g
Protein 1858g		2654 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 21827

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe