Name: Greek Chicken & Lemon Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Morton Iodized Salt, 26 Ounce; Signature Farms Lemon Juice; Talking Rain AQA Water, 9.5 pH; Litehouse Parsley, Freeze Dried; McCormick® Ground Thyme; SIGNATURE SELECTS Black Pepper, Ground; BIR Chimichurri Chicken Boneless Chicken Thighs CS/R; Nestle Table Cream; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

1: Prepare chicken stock by boiling the chicken in water.

2: Add a teaspoon of thyme to it and let it absorb the flavour. Bring it to a boil and cook it for 10 minutes. Turn off the heat.

3: Take the chicken out and cut/shred it. Keep the stock and chicken aside.

4: Beat eggs in a bowl. Slowly add the lemon juice while whisking the eggs.

5: Add a cup of chicken stock to it while whisking it simultaneously.

6: Pour the mixture back into the chicken stock. Add the chicken to it. Simmer it for a few minutes. Add cream and mix it well.

7: Season it with salt and pepper.

8: Transfer it to a soup bowl, garnish it with chopped parsley. Serve it hot.

Greek Chicken & Lemon Soup

Serves 4

15 mins prep

20 mins cook

35 mins total

What you need

How to make