Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing; 2 carrots, chopped; 1 onion, chopped; Kosher salt and freshly ground pepper; 1 cup farro; 4 cups low-sodium chicken broth; 1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons; 1 cup shredded rotisserie chicken breast, skin removed; 3 large eggs; 1/2 cup crumbled feta cheese (about 2 ounces); 1 tablespoon chopped fresh dill, plus more for topping; 2 pitas, halved

Getting reviews...

This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.

Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 servings

Nutrition Info

Save Recipe

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing

2 carrots, chopped

1 onion, chopped

Kosher salt and freshly ground pepper

1 cup farro

4 cups low-sodium chicken broth

1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons

1 cup shredded rotisserie chicken breast, skin removed

3 large eggs

1/2 cup crumbled feta cheese (about 2 ounces)

1 tablespoon chopped fresh dill, plus more for topping

2 pitas, halved

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

My Private Notes

Add a Note

Categories:

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Now Playing

Perfect Cranberry Sauce 00:33

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Get the Recipe

Now Playing

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

Get the recipe

Now Playing

Sheet Pan Thanksgiving Sides 01:22

All of turkey's favorite sidekicks bake together on one sheet pan.

Get the Recipe

Now Playing

Turkey Bread 00:58

This bread makes for an awesome centerpiece at any Thanksgiving table.

Get the Recipe

Now Playing

Ree's Perfect Pot Roast 04:14

Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.

Get the recipe

Now Playing

Giant Peanut Butter Cookie 00:59

Win the next cookie swap with this gigantic cookie-cake.

Get the Recipe

1 - 3 of 6 videos

Looking for Something Else?

Quick & Easy Highly Rated Healthy Surprise Me