Mediterranean🥣 Soups & stews

Greek Lemony Chicken Soup with Cabbage

Name: Greek Lemony Chicken Soup with Cabbage
Total time: 2 h
Cuisine: Mediterranean
Ingredients: ¼ cups olive oil; 1 whole chicken; 1 onion; 2 carrot; 3 garlic clove; 2 quarts chicken broth; 1 cabbage; ¼ cups arborio rice or orzo pasta; to taste salt; to taste black pepper; ~¼ cups parsley; 4 egg yolk; ¼ cups lemon juice; 1 tbsp corn starch; ¼ tsp dried dill

⏱ 120 min

A Mediterranean twist on the classic Greek avgolemono soup, enriched with shredded cabbage for added sweetness and nutrition. Tender chicken, bright lemon flavour, and silky egg-lemon sauce create a warming, comforting bowl perfect for cold winter days.

Adapted from a video by Dimitra's Dishes

Watch on YouTube

Ingredients

olive oil¼ cups
whole chickenabout 3 lb1
onionfinely chopped1
carrotdiced2
garlic clovegrated3
chicken broth2 quarts
cabbageshredded1
arborio rice or orzo pasta

Steps

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1
Place the whole chicken in a large pot with chicken broth. Bring to a boil, then reduce to a gentle simmer and cook for about 40 minutes to 1 hour 20 minutes until the chicken is fully cooked and tender.
2
Remove the cooked chicken and let cool slightly. Using two forks, shred the chicken meat finely and discard the bones. Reserve the broth.
3
In the same pot, heat olive oil over medium heat. Add the chopped onion and diced carrots, cooking until softened, about 5 minutes.
4
Stir in the grated garlic and cook for 1 minute until fragrant.
5
Pour the reserved broth back into the pot with the sautéed vegetables. Add the shredded cabbage and bring to a gentle simmer. If using arborio rice or orzo, add it at this point. Simmer for about 15 minutes until the cabbage is tender and the rice or pasta is cooked through.
6
Season with salt and black pepper to taste.
7
In a separate bowl, whisk together the egg yolks, lemon juice, corn starch, and dried dill until smooth.
8
Slowly ladle 2 to 3 cups of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
9
Reduce heat to low. Slowly pour the egg-lemon mixture back into the soup, stirring constantly. Cook for 2 to 3 minutes until the soup thickens slightly, but do not boil as this will cause curdling.
10
Add the shredded chicken back into the soup and stir to combine and heat through. If the soup is too thin, whisk together additional lemon juice or water with corn starch and add to the soup to thicken to desired consistency.
11
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or pita.

Greek Lemony Chicken Soup with Cabbage

Ingredients

Steps

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