Lemony Greek Chicken Soup
I always thought my people had the market cornered when it came to making chicken soup. I mean, there’s a reason they call it Jewish penicillin, right? Well, the Greeks know a thing or three about chicken soup as well. Their Mediterranean take is to fold a little lemon and egg into the mixture. And unlike my beloved yiddishe version, which can be a little fatty, this riff is light and bright. Because of the egg, which provides protein, and the Chicken Magic Mineral Broth, this a nutrient-dense bowl of yum. You’ll need to cook the farro in advance, so plan ahead.
Instructions
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and ¼ teaspoon of salt, and saute for about 30 seconds. Pour in ½ cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5½ cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in the mint, parsley, pepper, and ½ teaspoon of salt, then add the chicken and taste. If the soup tastes too sour, add a pinch of salt.
COOK’S NOTE: You can substitute ½ cup of cooked brown rice for the farro. To make a vegetarian version, omit the chicken and use Magic Mineral Broth.
STORAGE: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
PER SERVING: Calories: 170; Total Fat: 7.4 g (1.6 g saturated, 4.45 g monounsaturated); Carbohydrates: 22 g; Protein: 5 g; Fiber: 4 g; Sodium: 255 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
SERVES: 6
PREP TIME: 10 minutes (after cooking the farro)
COOK TIME: 15 minutes
Ingredients
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
Sea salt
½ cup peeled and finely diced carrot
½ cup finely diced celery or fennel
½ teaspoon dried oregano
6 cups Chicken Magic Mineral Broth (page xx) or store-bought organic chicken stock
½ cup Simple Tuscan Farro (page xx)
¼ cup freshly squeezed lemon juice
2 teaspoons lemon zest
3 egg yolks
¼ cup fresh mint, finely chopped
¼ cup fresh parsley, finely chopped
Pinch of freshly ground pepper
1 cup thinly sliced cooked organic chicken breast meat