New comfort food unlocked. This Mediterranean style lemony chicken soup is packed with flavor for the whole family.
Serves: 6
Time: 30 minutes
Ingredients:
-
2 boneless, skinless chicken breasts (about 8 ounces each)
- 1 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 3 tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup cauliflower rice or 1/2 cup uncooked orzo
- 1 tbsp Harmony Mediterranean Blend
- 8 cups chicken broth
- 3 large egg yolks
- Juice of 2 lemons
- Fresh chopped parsley and dill for topping
Instructions:
- Season the chicken with 1/2 tsp. salt and 1/4 tsp. black pepper. Heat 2 tbsp. of the olive oil in a Dutch oven or large pot over medium heat. (You can also use the saute setting on the InstantPot.) Add the chicken and cook until lightly golden brown, 2 minutes on each side (not cooked through; it will cook more in the soup). Set the chicken on a plate.
- Add the remaining 1 tbsp. oil to the pot along with the carrots, onion, and garlic. Season with 1 tsp. salt and a few twists of pepper and cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.
- Stir in the cauliflower rice (but not the orzo if using, as this will go in later because it cooks faster), and Mediterranean seasoning. Add the chicken broth and return the chicken to the pot. Bring the soup to a boil, then cover and reduce the heat to low. Simmer for 15 minutes (or pressure cook for 10 minutes, using the quick release method when done). Check that the chicken is fully cooked and remove it from the pot. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes. If using an InstantPot, you can pressure cook for 5 minutes, using quick release when done.
- When the chicken is cool enough to handle, shred the chicken and then return it to the pot.
- In a medium bowl, whisk the egg yolks. Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, about 1 tablespoon at a time, into the egg yolks while whisking vigorously, to prevent the eggs from scrambling. Whisk this warmed egg mixture into the soup pot. Stir in the lemon juice and taste, adding more salt and pepper if desired.
- Serve garnished with fresh parsley and dill and drizzle with a little olive oil!
Note: If you used orzo and have leftovers, you may need to add more broth when reheating, as the orzo will have soaked up a lot of the original broth.
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