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Greek Chicken Soup with Semolina and Vegetables

Course Main Course
Cuisine Mediterranean
Keyword Greek Chicken Soup with Semolina and Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author 2pots2cook

Ingredients

  • 2 Tbsp olive oil
  • 4 Tbsp chopped red onion ( approx. ½ an onion )
  • ½ cup carrot slices ( 1 carrot )
  • 1 cup sliced zucchinis
  • 2 ½ cups shredded chicken, precooked
  • 1 ½ cups chicken broth
  • 2 egg yolks
  • 2 cups water
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • Salt to taste
  • 3 Tbsp semolina
  • 2 Tbsp lemon juice
  • 1 tsp dill, chopped
  • Slices of lemon and chopped dill to garnish

Instructions

  1. Heat the olive oil in a medium sized pot and fry the carrot slices and red onion for 5 minutes.
  2. Add the zucchinis and fry for another 5 minutes.
  3. Add 1 cup of the chicken broth and the garlic, leaving aside the remaining ½ cup of broth.
  4. While the ingredients boil slowly, mix the egg and the remaining broth in a separate small bowl.
  5. Slowly whisk the egg mixture in to the soup, stirring constantly.
  6. Add the shredded chicken, water, semolina and bay leaf and boil over a medium heat for 10 minutes.
  7. Finish with the lemon juice, dill and salt to taste, and boil so it is all well combined (approx. 5 – 10 minutes).
  8. Serve garnished with the slices of lemon and chopped dill.