Creamy Greek Lemony Chicken Soup Recipe
This Greek lemony chicken soup is hearty, wholesome, and bursting with zesty flavors. The addition of egg yolks creates a creamy texture without heaviness. Packed with healthy vegetables and topped with crispy artichokes and feta for a complete meal.
- ⅓ cup chargrilled artichokes, sliced
- 2 tbsp extra virgin olive oil
- ½ cup leek, diced small or onion
- 1 cup celery, diced small
- 1 cup fennel, finely sliced
- 3 cloves garlic, minced
- 2 leaves bay leaves
- 1 tsp fresh thyme
- ½ - 1 tsp flakey sea salt
- ½ tsp black pepper
- 4 - 5 cups chicken broth made from bone broth protein
- 1 cup white cabbage, finely shredded
- 3 cups cooked shredded chicken
- 2 yolks egg
- 2 tbsp lemon juice
- 10 pieces nocellara olives, pitted
- 1 tbsp dill
- 1 tbsp parsley
- ⅓ cup feta, crumbled
Preheat oven to 200C / 180 Fan. Add artichokes with some of their oil and crisp up for 10-15 mins.
Heat the olive oil in a non-stick pan. Sauté leek, celery, and fennel for about 4 mins until soft. Add garlic, thyme, bay leaves, salt, and pepper for 1 min.
Add broth and simmer for 10 mins.
Add chicken and cabbage for 2 mins.
Whisk egg yolks in a cup with some of the broth from the soup, then add back to the pot along with the lemon juice. Cook for 2 mins until cabbage is softened and chicken is warmed through.
Spoon chicken soup into bowls and top with crispy artichokes, olives, feta, and a good glug of olive oil.
- Adjust lemon juice to taste.
- For extra crispiness, crisp artichokes in the oven until golden.