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