Greek lemon chicken soup – this quick & easy soup recipe is perfect for a weeknight dinner and is ready in less than 30 minutes
1 rotisserie chicken, meat removed
6 cups chicken bone broth (or regular broth/stock)
1 pkg Cascadian Farm frozen mirepoix
½ cup lemon juice
1 ½ – 2 cups frozen cauliflower rice, thawed
2 tbsp extra virgin olive oil
sea salt and pepper, to taste
In a large soup pot, heat olive oil over medium. Add package of frozen mirepoix. Turn heat up to medium high and sauté mirepoix until all liquid evaporates. Season with salt and pepper.
Meanwhile, in a mixing bowl, whisk eggs and lemon juice together.
Add chicken broth to soup pot and bring to a boil.
Temper the eggs by slowly adding a ladle of the hot chicken broth into the egg mixture while whisking at the same time. Go very slowly to prevent the eggs from cooking. Nobody wants scrambled eggs in their soup!! Continue to slowly add another ladle of hot broth to eggs. This step is very important to bring eggs up to temperature, aka “tempering” the eggs prior to add to soup.
Add rotisserie chicken meat and cauli rice to soup and cook for a few minutes on medium heat to bring up to heat. Taste broth and adjust salt and pepper as needed, then lower heat to low.
Now, add the tempered eggs into the soup very slowly one ladle at a time, stirring as you go. You still don’t want to risk the chance of the eggs scrambling from the heat of the broth. Continue until all the egg mixture is incorporated.
Serve in soup bowls and garnish with lemon slices and fresh dill!