Lemony Greek Chicken Soup
A little cultural pride is a good thing, and I have to tell you I always thought my people
had the market cornered when it came to making chicken soup. I mean, there’s a reason
they call it Jewish penicillin, right? Well, in the interest of complete fairness, let me
say that the Greeks know a thing or three about chicken soup, as well. Their
Mediterranean take is to fold a little lemon and egg into the mixture. And unlike the
yiddishe version, which I love but which can be a little fatty, this version is light and
bright. Because of the egg, which provides protein, and the Chicken Magic Mineral
Broth, this a nutrient-dense bowl of yum. You’ll need to cook the farro in advance, so
plan ahead.
SERVES 6
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
Sea salt
½ cup peeled and finely diced carrot
½ cup finely diced celery or fennel
¼ teaspoon dried oregano
6 cups Chicken Magic Mineral Broth or store-bought organic chicken stock
½ cup Simple Tuscan Farro,
¼ cup freshly squeezed lemon juice
2 teaspoons lemon zest
3 egg yolks
¼ cup fresh mint, finely chopped
¼ cup fresh parsley, finely chopped
Pinch of freshly ground pepper
1 cup thinly sliced cooked organic chicken breast meat
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of
salt and sauté until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and
¼ teaspoon of salt, and sauté for about 30 seconds. Pour in ½ cup of the broth to
deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5½
cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into
the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in
the mint, parsley, pepper, and ½ teaspoon of salt, then add the chicken and do a FASS
check. If the soup tastes too sour, add a pinch of salt.
PREP TIME: 10 minutes (after cooking the farro) • COOK TIME: 15 minutes
STORAGE: Store in an airtight container in the refrigerator for up to 5 days or
in the freezer for up to 2 months.
PER SERVING: Calories: 170; Total Fat: 7.4 g (1.6 g saturated, 4.45 g
monounsaturated); Carbohydrates: 22 g; Protein: 5 g; Fiber: 4 g; Sodium:
255 mg
REBECCA’S NOTES You can substitute ½ cup of cooked orzo or cooked brown rice for
the farro. To make a vegetarian version, omit the chicken and use Magic Mineral
Broth.