Lemony Greek Chicken Soup

Name: Lemony Greek Chicken Soup
Yield: serves 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup finely diced onion; Sea salt; 1/2 cup peeled and finely diced carrot; 1/2 cup finely diced celery or fennel; 1/4 teaspoon dried oregano; 6 cups Chicken Magic Mineral Broth (page 55) or store-bought organic chicken stock; 1/2 cup Simple Tuscan Farro, (page 148); 1/4 cup freshly squeezed lemon juice; 2 teaspoons lemon zest; 3 egg yolks; 1/4 cup fresh mint, finely chopped; 1/4 cup fresh parsley, finely chopped; Pinch of freshly ground pepper; 1 cup thinly sliced cooked organic chicken breast meat

December 9, 2011

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.

Recipe notes

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