Greek Lemon Chicken Soup with Couscous

I love Sara Tane and her amazing recipes. After trying this soup recipe of hers the other night and had to share it.

Tips From Sara Before You Start

The most crucial step when it comes to making this soup is to temper the eggs. By introducing the hot broth very gradually to the raw eggs, this ensures that you won’t have any scrambled eggs floating around in your soup. I would recommend using homemade chicken stock, but if you don’t have any, store bought works fine. You could also use a whole raw chicken to make stock, and then use that chicken in the soup (like this recipe).

Whatever you do, make sure you add 1 metric mouth full of dill to this soup. It wants it. It needs it. It deserves it.

Serves: 4-6

Active time: 25 minutes

Total time: 45 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• ½ medium fennel bulb, fronds reserved
• ½ medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (homemade or store bought)
• 1 teaspoon dried oregano
• 1 teaspoon dried dill (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup pearl couscous or orzo (if using white rice, add ½ cup)
• 3 cups shredded chicken
• 2 large eggs
• 3 large egg yolks
• ⅓ cup freshly squeezed lemon juice, plus more to taste
• Freshly chopped dill, for serving

Directions

1. In a large pot over medium heat, heat oil. Add fennel, onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
2. Add broth, oregano, and dill, and season with salt and pepper. Bring to a boil. Add couscous and reduce heat to a simmer. Simmer until couscous is cooked through, about 8-10 minutes. Add chicken to pot and bring back to a simmer.
3. In a medium bowl, whisk together eggs, egg yolks, and lemon juice. Slowly add 1 cup of hot broth to eggs while whisking. Slowly whisk mixture back into the pot. Let simmer until thickened, 5 minutes.
4. Serve soup with fresh dill and more lemon juice, to taste. Serve immediately.

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