Greek Chicken Soup With Lemon

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Greek Chicken Soup With Lemon
Greek chicken soup with preserved lemon, chickpeas and herbs. Fresh, comforting and gently creamy with yoghurt.
Main INGREDIENTS
  • Chicken
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Cast Iron Petal Round Casserole
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Cast Iron Petal Round Casserole
Ingredients
Method

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • ½ fennel bulb, thinly sliced
  • 7 garlic cloves, thinly sliced
  • 1 salted lemon, finely chopped
  • 2L of chicken broth
  • ½ rotisserie chicken
  • 2 cans of chickpeas
  • Tarragon for garnish
  • Fennel blossoms for garnish
  • 1 lemon, juiced
  • 150g Greek yoghurt for serving

  • Method

  • 1
    Place the casserole with olive oil over medium heat.
  • 2
    Add the onion and fennel and sauté for about 5-8 minutes until translucent. Then, fry the garlic for about 1 minute while stirring. Add the preserved lemon and stir. Next, add the chicken broth and bring to a boil and then simmer over a low heat.
  • 3
    Remove the chicken from the bone and use two forks to break the chicken into small, bite-sized pieces. Add the chicken and chickpeas to the broth and cook for 5-10 minutes. Season to taste.
  • 4
    Garnish with a sprig of tarragon and fennel blossoms before serving.
  • 5
    Garnish each serving with a squeeze of lemon juice and a teaspoon of Greek yogurt.

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