Todd’s Greek Lemon Chicken Quinoa Soup

Feb 19, 2019 | Recipes

Todd’s Greek Lemon Chicken Soup with Quinoa

With the recent rain and cold weather, I decided this past weekend to make some soup. This is my take on the traditional Avgolemono Greek Soup.

  • 1 TSBP of Olive or Grapeseed Oil
  • 1 Pound of Chicken Thighs or Chicken Breasts
  • 4 Cups of Chicken Broth
  • Mirepoix (1 Onion, 2 Stalks of Celery and 2 Carrots, Diced Small)
  • 1 Garlic Clove, minced
  • 1/3 Cup Quinoa
  • Juice of 1 Lemon, plus zest
  • 3 Eggs
  • Salt and Pepper to Taste

 

  1. Season Both sides of the chicken with salt and pepper.
  2. Heat oil over medium high heat in a large stock pot.
  3. Add mirepoix and cook until vegetables start to soften. About 5 minutes
  4. Add garlic and lemon zest, cook for 30 seconds
  5. Add Chicken Broth, seasoned chicken, and quinoa
  6. Bring broth to a broil, then reduce to simmer, and cover. Let simmer 18 -20 minutes.
  7. Take out the chicken and shred.
  8. In a medium bowl whisk the eggs and lemon juice together until frothy. Whisk slowly 1 cup of broth into the egg mixture bowl until combined. This is called tempering.
  9. Add the chicken, and the egg mixture into the pot. Remove from heat, and season with salt and pepper. Serve.