Greek Chicken Soup

Throw on your favorite sweater, light the fire and grab a latte - it's Fall!!!  Woohoo.  Crisp leaves, chilly temperatures and salty pumpkin seeds - these are a few of my fav-or-ite things.  

Spring is my favorite season but there are a lot of things that I love about Fall too.  Trips to the north Georgia mountains to pick apples, long afternoon hikes through the woods, spending way too long choosing the perfect pumpkin from the patch, wandering aimlessly through a corn maze with my family, sitting around a campfire with good friends - I could go on and on.  

I got my closet ready for Fall last week.  Locating all of my sweaters, jeans and boots that I strategically stored throughout the house for the summer was not an easy task.  Seriously, why in the world did I think that I stashing my sweaters under my sons bed was a good idea? 

Now that I've rediscovered my Fall wardrobe, it's time to get my kitchen - Fall ready.  I'm stocking up on crunchy apples, cans of pumpkin and loading my freezer with hearty Fall soups.  It just doesn't seem like Fall until I've got a giant pot of creamy soup loaded with delicious vegetables and lean protein simmering on the stove.  I have a designated pot that I use almost exclusively for soup and it is HUGE.  We eat it for dinner and lunch for a few days until we tire of it and then I put the rest in small containers in the freezer.  There's something strangely comforting about having soups in the freezer that are ready to heat and eat at a moments notice.  

This Greek Chicken Soup is one of my new favorites.  It is super creamy and delicious but it has no milk or cream.  It gets that unique consistency from eggs!  It may seem like an unusual way to thicken soup but it is really delicious and as an added bonus - it ups the protein content.  

Greek Chicken Soup
1 Tablespoon olive oil
3/4 cup cubed carrot
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon crushed red pepper
6 cups chicken stock
1/2 cup whole wheat orzo pasta
3 eggs
1/4 cup fresh lemon juice
3 cups rotisserie chicken, shredded
3 cups baby spinach
1 1/4 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons chopped dill
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Heat oil in Dutch oven.  Add carrots and onion and cook until softened.

Add garlic and red pepper and cook 1 minute longer.  

Add stock to pan and bring to a boil. 

Add orzo and cook 6 minutes.

Whisk together eggs and lemon juice.  

Remove 1 cup hot broth and slowly add to eggs.  

Gently pour egg mixture back into Dutch oven.  

Reduce heat, stir in chicken, spinach, salt and pepper.  Cook 1 minute. 

Fill 6 bowls with soup and garnish with parsley.

I want to know what's on yourFall bucket list?  Send me your favorite Fall activities or recipes that you like to make.  

​Ciao!

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