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Greek Chicken Soup

Ingredients

  • 2 Tbsps olive oil
  • 1 lb. chicken breast or tenders cubed into bite-size pieces
  • 1 large yellow onion finely diced
  • 2 large carrots peeled and diced
  • 3 large celery stalks diced
  • 4 fresh garlic cloves minced
  • sea salt and freshly ground black pepper to taste
  • 8 cups chicken broth or stock
  • 1 bay leaf
  • 3 large eggs room temperature
  • juice of one fresh large lemon
  • 4 Tbsps fresh dill to garnish

Instructions

  • Heat your oil in a large stockpot over medium heat. Add in onions, carrots, celery and then sauté until softened, about 5 minutes.
  • Stir in your garlic and cook until fragrant, about 1 minute or so.
  • Add in the chicken then season everything with sea salt and freshly ground black pepper to your taste.
  • Continue cooking stirring frequently until the chicken is mostly cooked.
  • Add in the bay leaf and pour the broth into the pot, then gently simmer for 15 minutes or so, until the chicken is fully cooked.
  • In a large glass jar or mixing bowl, whisk the eggs with your fresh lemon juice.
  • Very slowly and carefully, add one laddle of hot soup into the egg/lemon mixture, whisking constantly.
  • Repeat this process a couple of times as shown in the video, then add this warmed egg mixture back into the soup pot stirring constantly for several minutes, until smooth and creamy.
  • Taste test and adjust seasonings if desired and garnish with fresh dill.