LEMONY GREEK CHICKEN SOUP
A little cultural pride is a good thing, and I have to tell you I always thought my people had the market cornered when it came to making chicken soup. I mean, there's a reason they call it Jewish penicillin, right? Well, in the interest of complete fairness, let me say that the Greeks know a thing or three about chicken soup, as well. Their Mediterranean take is to fold a little lemon and egg into the mixture. And unlike the yiddishe version, which I love but which can be a little fatty, this version is light and bright. Because of the egg, which provides protein, and the Chicken Magic Mineral Broth, this a nutrient-dense bowl of yum. You'll need to cook the farro in advance, so plan ahead.
Yield serves 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and 1/4 teaspoon of salt, and sauté for about 30 seconds. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
- Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in the mint, parsley, pepper, and 1/2 teaspoon of salt, then add the chicken and do a FASS check. If the soup tastes too sour, add a pinch of salt.
- You can substitute 1/2 cup of cooked orzo or cooked brown rice for the farro. To make a vegetarian version, omit the chicken and use Magic Mineral Broth (page 54).
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 170
- Total Fat: 7.4g (1.6g saturated, 4.45g monounsaturated)
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 4g
- Sodium: 255mg
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