Frankie Makes The Perfect Greek Lemon Chicken Soup

Turns out, there’s a lot of similarities between making soup and…dance music?! @FrankieCooksexplains.

Watch the new season of Struggle Meals LIVE for FREE every Thursday at 8p. Go to https://www.tastemade.com/live/ or sign up for Tastemade+ and watch all episodes, anytime, anywhere, available in all app stores.

This silky-smooth chicken soup is full of bright lemony notes and served with a dash of chili oil to make a great year-round soup

Ingredients:

4 bone-in chicken thighs
1 onion, chopped
1 celery stalk, chopped
4 sprigs of thyme
3 tablespoons olive oil, divided
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 red pepper flake packet
8 cups chicken poaching liquid
1 cup long-grain white rice
Shredded chicken
2 eggs
1/3 cup lemon juice
2 teaspoon lemon zest
2 cups baby spinach, roughly chopped
3 tablespoons chopped dill
1/2 cup olive oil
3 red pepper flake packets

Steps:

1. Add onion, carrot, celery and thyme to a large pot with 10 cups of water. Bring to a boil, then simmer for 30 minutes. Add the chicken and cook for an additional 20 minutes. Remove chicken from the broth and shred. Strain the broth and reserve.

2. Heat the oil in a large soup pot on medium heat. Add the onion, carrots, and celery. Season with salt and pepper and cook for 5-7 minutes. Stir in the garlic and red pepper flakes and cook for an additional minute. Add the reserved poaching liquid and rice, bring to a boil and then reduce heat to simmer for 10 minutes. Stir in the shredded chicken and cook for an additional 5 minutes.

3. Whisk the eggs in a separate bowl. Slowly add one ladle full of hot broth to temper the eggs, whisking constantly. When the eggs are tempered, stir them back into the soup mixture. Add the lemon juice, zest and spinach and stir until spinach just wilts. Turn off the heat and stir in the dill. Season with salt and pepper to taste and serve immediately, drizzled with chili oil.

4. Cook’s Tip: The soup thickens as it sits because of the rice. Add a little more broth or water to thin it out.

5. Heat the oil and red pepper flakes in a saucepan over low heat for 5-7 minutes.

_________
Get every Struggle Meals episode & recipe for free on our website: https://bit.ly/strugglemeals
_________

FIND all episodes & recipes on our website: https://bit.ly/strugglemeals
LIKE Struggle Meals on Facebook: https://bit.ly/3bGxuT4
JOIN our Struggle Meals Facebook Group: https://bit.ly/3SCDkWc

Subscribe to Tastemade: https://bit.ly/3A2Dm2d
LIKE Tastemade on Facebook: https://bit.ly/3P9zeSj
FOLLOW Tastemade on Instagram: https://bit.ly/3SLCAhA
FOLLOW Tastemade on Pinterest: https://bit.ly/3p2pbnt
TWEET @ us on Twitter: https://bit.ly/3p2bbKn
FIND Tastemade on Snapchat Discover: https://bit.ly/3dbHLqG