Greek Lemon Chicken Soup
Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.
The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being.
Greek Lemon Chicken Soup
This featured recipe is Greek Lemon Chicken Soup. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.
Prep Time: 25 minutes
Total Time: 45 minutes
Adapted from: Food Network
3 tbsp olive oil
3 carrots, chopped
1 onion, chopped
1 cup farro
4 cups chicken broth
3 cups water
Zest of x2 lemons
Juice of x2 lemons
1 cup rotisserie chicken, shredded
3 large eggs
1 cup crumbled feta cheese
1 tbsp chopped dill
biscuits (or any bread on-hand or easily obtained)
Salt and pepper to taste
1) Preheat oven to 350F.
2) Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, ½ tsp salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften.
3) Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and water; cover and bring to a boil.
4) One boiling, add the lemon zest, reduce to simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
5) Whisk the eggs and lemon juice in a bowl; drizzle ½ cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with ¼ tsp salt.
6) Combine the feta and dill in a small bowl; season with salt and pepper. Fill the biscuit halves with the feta mixture and lightly brush with olive oil.
7) Transfer to a baking sheet and bake until cheese melts, 2-3 minutes.
8) Top each serving of soup with dill, season with pepper. Serve with stuffed biscuits.