Greek Lemon Soup with Kale, Chickpeas and Grilled Chicken

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into bowls, dollop with the yogurt and sprinkle with the dill fronds.
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