Name: Greek Lemon Soup with Kale, Chickpeas and Grilled Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 4 skin-on boneless chicken breasts; Kosher salt and freshly ground black pepper; 2 teaspoons olive oil; 1 carrot, finely diced; 4 celery stalks, finely diced; 1 red onion, quartered; 1/4 cup oregano leaves; 2 bunches Tuscan kale, ribs removed and leaves thinly sliced; 1 clove garlic; One 15-ounce can chickpeas, rinsed and drained; 2 cups chicken stock; 2 cups vegetable stock; 2 large eggs; 3 tablespoons fresh lemon juice; 1/4 cup nonfat Greek yogurt; 1 tablespoon dill fronds

Directions

Heat a grill pan over medium-high heat until hot. Season the chicken breasts with salt and pepper, then brush with some of the olive oil. Place on the grill pan skin-side down and cook until it begins to char, about 5 minutes. Flip and cook the other side until seared, about 1 minute. Remove the chicken from the heat, let cool, then dice and set aside.
Meanwhile, heat the remaining olive oil in a medium pot over medium-high heat. Add the carrots, celery, red onion, oregano and kale. Pierce the garlic with a fork and use the fork to stir the vegetables until they begin to caramelize, about 5 minutes. And the diced chicken, chickpeas and all of the stock and simmer until the chicken is cooked through, about 15 minutes.
Whisk the eggs, lemon juice and a pinch of salt together in a medium bowl until frothy. Stirring constantly, gradually add 1/2 cup of the hot soup into the eggs. Stir the egg mixture into the pot of soup and cook, stirring constantly, until the soup thickens, about 1 minute.
Ladle the soup into bowls, dollop with the yogurt and sprinkle with the dill fronds.

On Tonight

Greek Lemon Soup with Kale, Chickpeas and Grilled Chicken

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