Featured Recipe: Greek Chicken Soup

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Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

Soup is just what the doctor ordered during this dreary Autumn week. This tasty recipe combines all the delicious flavors of your favorite Greek dish but prepares them in a unique way. Hearty chicken, olives, parsley, lemon, and chicken broth create a flavorful paleo meal that will surely become a family favorite!

Ingredients:
  • 1½ lbs chicken breast
  • ½ T olive oil
  • ½ c Greek mixed olives
  • 2 lemons
  • ¼ c minced flat leaf parsley
  • ½ yellow onion, diced
  • ½ t white pepper
  • 1 t sea salt
  • 3 eggs
  • 4 c chicken broth

greekchickensoupingredients

Instructions:
Dice onion and add to a large stockpot with olive oil, salt and pepper. Heat over medium heat.
greekchickensouponions
Once onions are browned, translucent and fragrant, add chicken.
greekchickensoupchicken
Add chicken broth and bring to a boil.
greekchickensoupboil
While chicken is cooking, dice olives, parsley and slice 1 lemon and set aside.
greekchickensoupolives
Once chicken is completely cooked, remove and shred.
greekchickensoupshredded
Return pack to pot.
greekchickensoupinsoup
Grate 1 t lemon zest.
greekchickensoupzest
Add zest and juice from 1 lemon into pan. Cook 1-2 minutes.
greekchickensouplemon
Whisk 3 eggs and slowly poor in.
greekchickensoupeggspoured
Add olives, parsley and lemon slices to pool and top with soup mixture. Serve hot.

greekchickensoupfinal

Enjoy!

KristenSignature-thin

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Featured Recipe: Greek Chicken Soup

  • Author: Kristen Barkley
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Soups

Scale

Ingredients

  • 1 1/2 lbs chicken breast
  • 1/2 T olive oil
  • 1/2 c Greek mixed olives
  • 2 lemons
  • 1/4 c minced flat leaf parsley
  • 1/2 yellow onion, diced
  • 1/2 t white pepper
  • 1 t sea salt
  • 3 eggs
  • 4 c chicken broth

Instructions

  1. Dice onion and add to a large stockpot with olive oil, salt and pepper. Heat over medium heat.
  2. Add chicken and chicken broth and cook chicken until well done.
  3. While chicken is cooking, dice olives, parsley and slice 1 lemon and set aside.
  4. Once chicken is cooked remove and shred. Return back to chicken stock.
  5. Add approx 1 t lemon zest and the juice of 1 lemon to the pot.
  6. Cook 1-2 minutes.
  7. Whisk 3 eggs and slowly poor in.
  8. Add olives, parsley and lemon slices to pool and top with soup mixture.
  9. Serve hot.

 

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