Anyone else been stuck inside with their kid(s) all week? I have and to be honest, it’s driving me a little crazy. We have done everything from arts & crafts and baking to sleigh riding and playing LOL Surprise Dolls (which BTW- I loathe whoever created these tiny toys). So, today I decided to make soup. I didn’t have much on hand since the snow halted my usual Tuesday shopping trip, so I made my favorite tried and true, Greek Lemon Chicken Soup. Below is the recipe. It was the perfect comfort food, pairing nicely with a piece of bread & a glass of crisp white wine (go for my favs: an Australian Sauvignon Blanc or a nice Italian Pinot Grigio).
Greek Lemon Chicken Soup
- 2 large boneless, skinless chicken breasts
- 8 cups low sodium, organic chicken broth
- Zest and juice from 3 organic lemons
- 1 1/2 cups orzo pasta (uncooked)
- 3 eggs, slightly beaten
- 5 oz raw spinach (aka: one store bought container)
- Salt and pepper, to taste
- Place the chicken breasts in a medium saucepan and cover with a couple inches of cold water. Bring the water to a boil and let the chicken simmer for 20 minutes, periodically skimming the fat from the top of the bubbling pot as needed. When cooked through, drain water, place chicken on a cutting board, & once cooled, shred and set aside.
- Next, pour the 8 cups of chicken broth into a large pot. Cover and heat on high until boiling.
- Pour in the orzo and let cook, stirring regularly for 5-6 minutes.
- Then, while stirring with a wooden spoon, slowly pour in the beaten eggs. Continue to stir until eggs are fully incorporated and you see them cooked & formed into white “threads”.
- Remove pot from heat, add in shredded chicken, spinach, lemon juice & zest, and some salt and pepper to your liking.
- Put pot back on the burner and heat until boiling. Then remove and serve with a bit of feta cheese on top and a piece of garlic bread on the side. Enjoy!!
*Note: the lemony taste is strong in this soup, but one which pairs so nicely with the chicken & spinach. You can even add a little fresh oregano to make it a bit more “Mediterranean”.