This one pot Greek lemon soup is the perfect warming and nourishing meal that takes under 30 minutes to cook. I find that it is the perfect dish to help calm my digestive system during menstruation and it also contains foods high in antioxidants and nutrients to help support my body and sustain my energy. I always tend to feel sluggish during this phase in my cycle, so it’s the perfect pick me up meal.
Serves: 2-3
Ingredients:
2 organic carrots
1 organic celery stalk
3 cloves of garlic
2 organic chicken thighs
2 green onions
3 cups of organic bone broth
1 ¼ cups organic rice
¼ cup lemon juice
2 pasture raised egg yolks
1 bay leaf
Pinch of salt
Pinch of pepper
2 tbsp grass-fed butter
Recipe:
Chop up the carrots, celery, and green onion.
Finely mince the garlic.
Melt the butter in a pan over medium heat. Once melted add in the carrots, celery, green onion, and garlic.
Slowly mix over medium heat until slightly tender, then push the mix to one side of the pan.
On the other side of the pan add a little bit more butter and then add the chicken thighs.
Cook the first side of the chicken for about 5 minutes, then flip and cook the other side for about 3 minutes.
Add in the bone broth and add salt and pepper. Mix everything together.
Add in the rinsed and drained rice and a bay leaf. Bring to a boil.
Once boiling, reduce the heat to a simmer and cover with a lid.
Cook for about 15 minutes.
In a separate bowl, whisk together lemon juice and egg yolks.
Once the soup is fully cooked, remove from the heat and shred the chicken using two forks.
Temper the egg yolk and lemon mixture with boiling water and then mix it into rice.
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