Description
A nourishing and comforting Greek soup perfect for winter.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup spinach, chopped
- 1/4 cup fresh dill, chopped
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Pour in the broth and bring to a boil.
- Add the carrots and celery, cooking until tender.
- Stir in the shredded chicken and spinach, cooking until the spinach wilts.
- In a bowl, whisk together eggs and lemon juice.
- Slowly add a ladle of hot soup to the egg mixture, whisking constantly to temper the eggs.
- Gradually stir the egg mixture back into the pot, stirring gently until combined.
- Season with salt, pepper, and fresh dill before serving.
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Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg