A Good Enough Mom
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soup

Yummy and Comforting Greek Lemon Chicken Soup

By • February 10, 2018 • All Things Food, Meal planning, Recipes

The flu virus has completely fucked up my entire week, ladies and gents!  The only bright spot was when my in-laws went to the grocery store for me. They not only got me everything we needed to survive this wretched week, but they also brought us three large containers of Avgolemono, lemon/egg soup, from their favorite Greek restaurant. Avgolemono is a thick and hearty soup that tastes so comforting, especially when you’re sick. Unfortunately for everyone in our house, someone (me) ate all three containers in one day. Below is my attempt to make my own version of this traditional Greek soup.

After my family ate this soup, my husband called me from work to tell me how much he loved it and my son kept asking me if I really made this from scratch without a recipe. You too can have your family compliment you, all while doubting your honesty, if you try this soup!

Enjoy!

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Greek Lemon Chicken Soup

Course Soup
Cuisine Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 small onion, chopped
  • 1 dozen baby carrots or 2 large carrots, chopped
  • 6 cups chicken broth or 2 tbsp. Better than Boulliuon Chicken broth with 6 cups water
  • 1/2-1 cup chopped or shredded cooked chicken Not gonna lie, I used Chick Fil A's grilled nuggets, but rotisserie chicken would also work.
  • 1/2 cup acini di pepe, orzo or rice, uncooked
  • 2 medium red-skinned potatoes, chopped into bite-sized pieces
  • 1 cup chopped spinach, fresh or frozen
  • 1 egg beaten
  • 1/4 cup lemon juice
  • salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of oil in a large stock pot or Dutch oven and add in the minced garlic and sauté for 30 seconds. Don't worry if you burn the garlic. The soup will still taste good, (speaking from experience here).

  2. Add the onion and carrot to the pot and sauté for 5 minutes or until onions become translucent.

  3. Pour in the 6 cups chicken broth and bring everything to a rolling boil.

  4. Add the chopped potatoes, spinach, chicken and the 1/2 cup of pasta or rice to the pot and simmer according to the package directions. I used acini di pepe and cooked it for 10 minutes. 

  5. Add 1/4 cup lemon juice and salt and pepper to taste. You may want to add less lemon juice or more, depending on how lemony you want your soup to be. 

  6. Crack and beat one egg in a small bowl. Temper the egg by slowly adding hot broth one spoonful at a time to heat up the egg without scrambling it.  If you put in the cold egg you'll have bits of scrambled egg in your soup instead of one that's been incorporated in to create a thick and creamy soup.

Recipe Notes

Serve the soup with crumbled feta cheese to really enhance the flavors. 

You can always swap the veggies for anything you have on hand. I just happened to have spinach and red-skinned potatoes that I needed to use up.

I love using this Better than Bouillon soup base because it lasts a long time and make a ton of broth without taking up a lot of room in the fridge. 

If you want a more standard chicken soup, feel free to omit the lemon juice and/or the egg, but honestly, I think that would be a mistake.

For more on how to temper eggs, check out this video. 

 

I’m praying that the flu stays far away from the rest of you and that Punxsutawney Phil is proven to be a dirty, stinkin’ liar. Three cheers for an early spring!

♥ Erin

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Vegan Lentil Soup-Hearty, Healthy, Delicious and Ready in 30 Minutes!

By • December 1, 2017 • All Things Food, Recipes

My kids are on a lentil soup kick right now. What can I say? I grow ’em wonderfully weird. I made this recipe last week, and it was such a hit that I’m making it again today, this time with my pal, Ingrid.  This recipe is perfect for this time of year. It’s vegan, and full of fiber and vitamin-C rich greens, so it’s a good detox food to try in between all of those Christmas cookies. Try it tonight!

If you don’t yet own a beautiful goddess like Ingrid, you can still make this recipe. Just see the note below on increasing the cook time.

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Vegan Lentil Soup

Course Main Course
Cuisine Instant Pot, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves pressed or 2 T minced
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric curry powder or other spices you enjoy
  • ½ teaspoon dried thyme
  • 1 teaspoon salt more to taste
  • 1/4 tsp. black pepper
  • 1 large can 28 ounces diced tomatoes, drained
  • 1 cup brown or green lentils picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups chopped fresh greens- spinach kale, collards-tough ribs removed
  • Juice of ½ to 1 medium lemon 1-2 Tablespoons, to taste
  • Feta cheese optional

Instructions

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery.
  2. Saute, stirring occasionally, until tender, about 5 minutes.
  3. Add the 2 T garlic, 2 tsp cumin, 1 tsp turmeric or curry powder, 1/2 tsp. thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  4. Add the cup of lentils and pour in the 4 cups of broth, 2 cups of water and can of diced tomatoes. Stir.
  5. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
  6. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  7. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Serve sprinkled with feta cheese and seasoned with salt and pepper, if needed.

Recipe Notes

  • Keeps in the refrigerator for about 3 days, and freezes well too.
  • If your kids, like mine, prefer more of a pureed soup, throw 3 cups of the cooked soup into the blender. Blend until smooth and then stir back into the pot.
  • I omitted the celery and carrot when I made this for my kids because they won't eat them, but upped the greens to three cups.
  • If you don't have an Instant Pot yet, you can make the soup on the stove, but increase the cook time from 12 minutes to 35 minutes. 

Recipe adapted from: KitchenTreaty.com and CookieandKate.com

Happy healthy eating…..or happy cookie eating! I don’t judge.

♥ Erin

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