Todd’s Greek Chicken and Lemon Rice Soup

Todd’s Greek Chicken and Lemon Rice Soup

Ingredients:

• 2 Tbs (extra virgin olive oil)
• 1 large sweet onion chopped
• 2 carrots Chopped
• 3 cloves minced garlic
• 6-8 broccolini trim and discard bottoms, rough chop
• 4 cups chicken broth
• 1 bay leaf
• ½ tsp sea salt
• ½ tsp black pepper
• 2 boneless skinless chicken breasts
• ½ cup arborio or long grain rice
• juice and zest from 1 lemon
• 3 eggs
• ¼ cup chopped fresh dill weed
• extra dill, lemon slices, and feta cheese for garnish

Directions:

1. In a stock pot add oil, carrots and onion.
2. Saute over med/high heat 5-6 min until onions are translucent and softened.
3. Add garlic and saute 1 minute.
4. Add chicken broth, bay leaf, lemon zest, salt, pepper, and chicken breasts.
5. Bring to boil over med/high heat, cover and turn heat down to med/low.
6. Let simmer 20 minutes.
7. Remove Chicken and shred.
8. Add Chicken back to the pot.
9. Add Rice and Broccolini
10. Cover and simmer 20 more minutes.
11. Remove Bay Leaf.
12. In a small bowl whisk together eggs and lemon Juice.
13. Slowly add in 1 ladle of the broth into bowl while whisking, then add egg mixture into the soup.
14. Add in dill weed and stir.
15. Let cook about 5 minutes before serving.
16. Taste and add more salt/pepper or lemon juice if needed.
17. Garnish with extra dill, feta cheese, and lemon slices.

6 Servings – Calories: 279 Fat: 9.5 g Protein: 23.1 g Carbs: 22.7 g