Greek Lemon Chicken Orzo Soup

INGREDIENTS

• 4 chicken breasts, about 2 lbs 

• 1 onion diced

• 2 large carrots, diced small (about 1/2 c)

• 2-3 stalks celery, diced small 

• 4 cloves garlic, minced 

• 2 bay leaves

• 1/2 cup uncooked jasmine rice for GF or orzo (not instant rice)

• ½ teaspoon ground black pepper

• 4 cups chicken bone broth 

• 2 cups water 

• ¾ cup lemon juice + 2 T rind

• 2 eggs

• handful fresh dill, roughly chopped 

• 2 T fresh parsley, chopped (optional)

• Crumbled feta (optional topping)

STEPS

1. Place chicken in a slow cooker, add veggies, garlic, bay leaves, rice/orzo, pep, broth, and water. 

    

2. Cook on low heat 4-6 hours or high heat 3 hours. 

    

3. Open the slow cooker and remove chicken, shred, and put back in soup. Remove bay leaves and discard. 

    

4. In a bowl whisk together the eggs, lemon juice, and zest/rind until smooth. Ladle a cup of the hot soup into the egg/lemon juice mixture slowly and whisk constantly until smooth. You don’t want the eggs to scramble. Pour egg mixture into soup. This will make the soup creamy and thicker and is the “traditional” Greek way to make this. So fun. 

    

5. Add fresh herbs and season with salt and more pepper, if desired. Turn the slow cooker to high and cook about 5-10 minutes to thicken. Serve and top with fresh herbs and/or feta. Makes 6 - 2 cup servings 

🍑 Nourishment Breakdown:

PROTEIN chicken, bone broth, eggs

FAT eggs (not much)

FIBER veggies

CARB/STARCH orzo/rice

Macros per 2 cup serving: 251cal/3fat/10carb/1fiber/42protein

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