chicken

Greek Lemon Chicken Soup (Avgolemono)

The Perfect Spring Soup

Just because it’s almost Spring doesn’t mean soup season is over! This creamy, bright, lemony soup will blow your mind with it’s simplicity and deliciousness!

Also known as Avgolemono, this traditional Greek soup is a fun twist on chicken and rice soup. It has a secret ingredient that makes it extra luscious — eggs! No dairy, just eggs to create a creamy, velvety consistency.

The soup is topped with a generous amount of fresh dill for a herbaceous punch and black pepper for lil a kick.

DSC01613-2.jpg

Can you put raw egg in soup?

YES! Slowly stirring in hot water tempers the eggs, sort of like chocolate, so that it doesn’t scramble. Instead, it cooks slowly at a lower temperature.

What is Avgolemono?

It’s a family of Greek sauces and soups where eggs/egg yolks are combined with lemon juice and hot broth to create a creamy sauce or soup.

What kind of rice is best for soup?

You can totally use white rice or even quinoa instead of brown rice. I just like the heartier texture of brown rice. Don’t worry about overcooking the grain, it adds to the creaminess.


Greek Lemon Chicken Soup (Avgolemono)

Serves 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 tsp salt, divided
Pinch salt
¾ cup brown rice
1 bay leaf, optional
1.5 lb boneless skinless chicken thighs
2 qt low sodium chicken stock
4 eggs (2 whole eggs + 2 egg yolks)
¼ cup lemon juice (about 2 lemons)
3 cups spinach, optional
1 tsp black pepper
1/2 cup fresh dill

Instructions:
In a large pot over medium heat, warm the olive oil. Add onion and 1/2 tsp salt and cook until softened, about 5 minutes.

Stir in the rice, bay leaf (if using), chicken and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the rice and chicken are cooked.

Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the pot along with the spinach (if using). Simmer until the spinach wilts, about 2 minutes.

In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks and lemon juice until smooth. VERY slowly pour in 2 cups of the hot broth while whisking constantly.

Stir the lemony egg liquid back into the soup along with the remaining 1/2 tsp salt. Simmer it gently for a couple of minutes. It will become creamy — MAGIC! Taste and add more salt if you think it needs it (depends on the chicken broth used).

Stir in lots of cracked pepper. Serve topped with lots of fresh dill, a drizzle of olive oil and more black pepper.


Tips and tricks for the perfect Greek Lemon Chicken Soup

  1. Slowly whisking the hot broth into the egg/lemon is the most important part! It’s not hard at all, just maintain a slow drizzle while whisking away.

  2. The chicken may cook faster than the rice. If so, you can just remove the chicken and continue to simmer until rice is cooked.

  3. The soup is very lemony and salt helps to balance it all out. Don’t be afraid to add more salt if you think it needs it. A drizzle of olive oil also helps balance the lemon.

  4. Don’t skip the DILL!!! It takes the soup to the next level.






Stovetop Taco Chicken

Stovetop Shredded Taco Chicken

This Mexican-style shredded chicken is my go to for tacos or burrito bowls. It's super easy to throw together and uses simple ingredients that you probably already have on hand! You can easily sub ground chicken, turkey or grass-fed beef (see Tips and Tricks at the end of the post).

DSC00905.jpg

How do I make shredded chicken?

Making shredded chicken at home is a great way to cook chicken for meal prep and it's super simple! Place it in a pot filled with enough water or broth to cover the chicken. Bring it to a simmer and cook, covered for 10-20 minutes, depending on the size of the chicken. Remove from the pot and use two forks to shred it up!

How do I make my own taco seasoning?

Making your own taco seasoning at home is super simple! You might be surprised to know that those little taco seasoning packets you buy have fillers, sugar and other nasty ingredients you don't need in your life. I keep it simple and use equal parts cumin and oregano, but you could add in chili powder, onion powder and garlic powder. 

IMG_2475.jpg
DSC00908.jpg

Stovetop Shredded Taco Chicken

Serves: 4

Ingredients:
2 tbsp avocado oil
1 small onion, chopped
1 tsp salt
2 cloves garlic, smashed
1.5 tsp cumin
1.5 tsp oregano
2 tbsp tomato paste
1/2 cup water or chicken broth
1 lb chicken breast, cut in half lengthwise if very thick 

Instructions:
In a medium pot, warm the oil over medium-high heat. Add the onion and salt and sauté until softened, about 5 minutes. 

Add the garlic, cumin, oregano and tomato paste and cook for 1 minute, using a wooden spoon to stir and mash the tomato paste around so it's coating all of the onions. Add a splash of oil if it looks to dry in the pot (this will help bloom the spices and caramelize the tomato paste).

Add the water or broth and chicken and nestle it in the liquid. Sprinkle the chicken with an additional generous pinch of salt. Bring the liquid to a simmer, cover, and cook for 15-20 minutes, flipping the chicken halfway through. This may take longer depending on the thickness of your breast.

Once cooked through, transfer chicken breasts to a cutting board and use two forks to shred them. Return to the pot and simmer for another minute, to reduce the liquid into a thicker sauce. Add more salt and/or spices, to taste!

Serve it up on tacos or as a burrito bowl!

Tips and Tricks for Perfect Stovetop Shredded Taco Chicken

  1. Be careful not to burn the tomato paste and spices by making sure there is still some oil in the pot, adding more if needed
  2. Want some heat? Add 1/4 tsp on cayenne pepper
  3. This will keep in the fridge for up to 5 days or freeze for up to 1 month
  4. Make sure to taste and add more salt or spices if you think it needs it (I usually end up adding more salt, depending on how much chicken is in there
  5. If using chicken, make sure its really nestled in the liquid so it cooks/steams evenly
  6. If using ground meat, use half the amount of water, adding more if you think it needs more moisture. There is no need to cover the pot, just add the meat to the pan and let it brown, then break it up into chunks and continue to cook until its cooked through and the sauce has thickened.