Soup is just what the doctor ordered during this dreary Autumn week. This tasty recipe combines all the delicious flavors of your favorite Greek dish but prepares them in a unique way. Hearty chicken, olives, parsley, lemon, and chicken broth create a flavorful paleo meal that will surely become a family favorite!
Ingredients:
- 1½ lbs chicken breast
- ½ T olive oil
- ½ c Greek mixed olives
- 2 lemons
- ¼ c minced flat leaf parsley
- ½ yellow onion, diced
- ½ t white pepper
- 1 t sea salt
- 3 eggs
- 4 c chicken broth
Instructions:
Dice onion and add to a large stockpot with olive oil, salt and pepper. Heat over medium heat.
Once onions are browned, translucent and fragrant, add chicken.
Add chicken broth and bring to a boil.
While chicken is cooking, dice olives, parsley and slice 1 lemon and set aside.
Once chicken is completely cooked, remove and shred.
Return pack to pot.
Grate 1 t lemon zest.
Add zest and juice from 1 lemon into pan. Cook 1-2 minutes.
Whisk 3 eggs and slowly poor in.
Add olives, parsley and lemon slices to pool and top with soup mixture. Serve hot.
Enjoy!
Featured Recipe: Greek Chicken Soup
Author: Kristen Barkley
Recipe type: Soups
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1½ lbs chicken breast
- ½ T olive oil
- ½ c Greek mixed olives
- 2 lemons
- ¼ c minced flat leaf parsley
- ½ yellow onion, diced
- ½ t white pepper
- 1 t sea salt
- 3 eggs
- 4 c chicken broth
Instructions
- Dice onion and add to a large stockpot with olive oil, salt and pepper. Heat over medium heat.
- Add chicken and chicken broth and cook chicken until well done.
- While chicken is cooking, dice olives, parsley and slice 1 lemon and set aside.
- Once chicken is cooked remove and shred. Return back to chicken stock.
- Add approx 1 t lemon zest and the juice of 1 lemon to the pot.
- Cook 1-2 minutes.
- Whisk 3 eggs and slowly poor in.
- Add olives, parsley and lemon slices to pool and top with soup mixture.
- Serve hot.
