of Golino Greek lemon chicken soup. So good. I was feeling sick today, so I had to make it. And you know, I’m going to make it quick. So, this is already pre-made chicken that I just shredded. And then I started chopping my veggies. A little tip for the carrots. If you have to cut them, I always use a potato peeler to take off the top layer first, and then I still wash it, but then I chop it. Also, if you ever make that carrot salad, that’s the best way to do it. Get your pan hot with oil. Start chopping up some garlic as well. And make sure you mince that well. Then what you’re going to do is get ready to dice your onion. That is a yellow onion, a full yellow onion that you’re going to dice up. Throw in the pot and then let that sit for a bit. And then you want to add your garlic after. It’s going to get a little bit of a charred to it for a couple minutes. Then add your chicken broth. I added like a quart and a half. And I went to my herb garden to get Greek oregano, dill, and a little bit of rosemary. It was so good. Washed that of course before. Chopped it up. Put it in the soup. Get your salt. And of course, you need cracked pepper in there. I added a little bit of turmeric cuz again, I was feeling sick, so I added that just to help with inflammation. Red pepper flakes because I love a little bit of a kick. Add bay leaves. But honestly, add the bay leaves after all of this cuz it was harder to dig out rather than adding them off the top. So add chicken then or the pasta then the bay leaves. Learn from my mistakes. Part of this soup is whisking eggs and putting it into the broth. So make sure you whisk your eggs. I added flour to thicken it up a bit. Whisk that pretty well. And then you’re going to end up adding some lemon. For me, a little trick, when I squeeze lemon to get all the juice out, I cut the ends off and then I slice in the middle. And then I slice a little dash in the middle again and pour in some stock to the eggs and then into your broth. Enjoy.
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You’ll need:
• Meat from 1 cooked rotisserie chicken (shredded)
• 3 carrots (chopped)
• 2 celery stalks (chopped)
• 1 yellow onion (chopped)
• 6 garlic cloves (minced)
• 1½ quarts chicken stock
• 1 tsp chicken bouillon
• 2 tsp dill (fresh or dried)
• 1 tsp oregano
• 1 tsp thyme
• ½ tsp turmeric
• ½ tsp red pepper flakes
• 1 cup orzo pasta
• 2 bay leaves
• Olive oil for sautéing
Steps:
1. Sauté onion, carrot + celery in hot oil for ~3 min.
2. Add garlic, cook 2 more min.
3. Pour in chicken stock, bouillon + herbs/spices.
4. Add shredded chicken + orzo + bay leaves.
5. Simmer low-medium 20–30 min.
Egg-Lemon Mix:
• 3 eggs
• Juice of 2 lemons
• 2 tbsp flour
👉 Whisk eggs + flour until smooth. Add lemon juice.
👉 Temper with 2 spoonfuls of hot broth, then slowly whisk into soup.
👉 Simmer gently another 20–30 min.
To serve:
Top with a drizzle of olive oil, fresh dill, lemon slices 🍋
Optional: Parmesan if you’re not sick 😅🧀