Ingredients
Soup Base
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 ribs celery, diced
- 1 cup carrot, diced
- 2 cups cauliflower rice (or gluten-free orzo as a substitute)
- 6 cups chicken broth
- 1/2 cup lemon juice
- 1 tsp dried dill
- 2 tbsp fresh parsley (reserve some for topping)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup kale, chopped
Protein
- 1 lb shredded cooked chicken
Thickening & Garnish
- 3 egg yolks
- Lemon wedges and lemon zest to serve
Instructions
- Heat oil and sauté onions: In a large stockpot, warm the olive oil over medium-low heat. Add diced onions and cook gently for 3-4 minutes until they become lightly translucent, stirring occasionally to avoid browning.
- Add vegetables and garlic: Add the diced carrots, celery, cauliflower rice, and minced garlic to the pot. Continue sautéing for another 5 minutes until the vegetables soften slightly, stirring to combine flavors evenly.
- Add broth and seasonings, then simmer: Pour in the chicken broth, fresh lemon juice, dried dill, fresh parsley, salt, and black pepper. Stir well to mix all ingredients and allow the soup to simmer over medium heat for 15 minutes to develop flavor.
- Incorporate chicken and kale: Stir in the shredded cooked chicken and chopped kale. Cook just until the kale wilts, ensuring the chicken heats through evenly.
- Temper and add egg yolks: In a small bowl, whisk the egg yolks until fully combined. Carefully ladle about 1 cup of hot soup broth into the yolks slowly while whisking continuously—this tempers the eggs and prevents curdling. Pour this egg mixture back into the soup and stir thoroughly to create a creamy texture. Remove the pot from heat immediately to avoid scrambling the eggs.
- Final seasoning and serving: Let the soup cool slightly, then taste and adjust seasoning if needed. Serve in bowls garnished with reserved fresh parsley, lemon zest, and lemon wedges on the side to squeeze over the soup for extra brightness.
Notes
- Cauliflower rice can be replaced with gluten-free orzo if preferred; this will add a more traditional texture.
- Use fresh lemon juice for the best flavor and brightness in the soup.
- Whisking the egg yolks with hot broth before adding back to the soup ensures a silky texture without curdling.
- Leftover soup keeps well refrigerated for up to 3 days and may thicken; add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
