Greek-Style Chicken and Lemon Soup with Quinoa

July 31, 2014 by
Greek-Style Chicken and Lemon Soup with Quinoa
Serves 6
Write a review
Print
Prep Time
45 min
Cook Time
3 hr
Total Time
3 hr 45 min
Prep Time
45 min
Cook Time
3 hr
Total Time
3 hr 45 min
Ingredients
  1. 1 cup organic white quinoa
  2. 1 chicken, organic, free-range is best
  3. juice of 2 lemons
  4. 2 organic, free-range eggs
  5. 2-3 tsp unrefined sea salt
  6. Freshly ground pepper to taste
  7. Fresh or dried dill, optional
Instructions
  1. Soak quinoa overnight with 1 tsp salt.
  2. Cut chicken into quarters, cover generously with purified water in a large stock pot. Bring to a boil, skim off foam, reduce heat and simmer gently at least one hour, up to 3, till meat is tender and falling off the bone.
  3. Strain broth, setting chicken aside to cool. When cool, pull or cut into bite size pieces.
  4. Return stock to pot; you should have at least 6 cups stock or more.
  5. Drain and rinse quinoa in a fine mesh sieve. Add to pot with broth, bring to gentle boil and reduce to lowest heat setting. Simmer until quinoa is soft and translucent (at least 10 minutes). Add chicken back to the pot (I use about 1/2 the meat), turn heat off and leave covered.
  6. In large bowl, whisk lemon juice with eggs until frothy. Add one ladle of hot broth to egg-lemon mixture and whisk vigorously; repeat this, one ladle at a time until egg is incorporated into broth.
  7. Add this mixture to the pot and stir gently. Add salt and pepper to taste; garnish with dill, serve and enjoy!
Notes
  1. This simple, satisfying soup is both gluten free and low glycemic. It's loaded with nutrition and the fresh tang of the lemon provides a comforting alternative even in warm weather. It's great to have on hand especially when someone's ill or recovering from surgery.
Adapted from FoodMatters: The Recipe Book
Adapted from FoodMatters: The Recipe Book
Crabtree Healthy Living http://crabtreehealthyliving.com/