There is a little Greek lunch diner I frequented in downtown Pittsburgh while working my first real world job. Every Tuesday the special of the day was a thick, creamy lemon chicken soup. The lemon offered the perfect amount of tang to combat the heavy cream and orzo. It was heaven on a cold, rainy Pittsburgh afternoon. Or even a hot and humid August day.
I was daydreaming about that soup the other day and sought to recreate the flavors in a lighter and easier recipe. The result? A lemon and broth based chicken soup that is full of the classic Greek flavors while being packed with vitamins from the kale and quinoa. And since its so healthy you can go ahead and pile on that fresh grated parmesan!
1 onion, diced
5 cups chicken broth
4 cloves garlic, minced
2 chicken breasts
1 lemon, zested and juiced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper
1 bunch kale, chopped
2 cups quinoa, cooked
salt & pepper, to taste
parmesan for topping
Begin by softening the onions in a large sauce pot over medium heat. Add garlic. Once fragrant add chicken broth, chicken, lemon juice, lemon zest, crushed red pepper and oregano. Let the mixture simmer for 10 to 15 minutes or until the chicken is cooked through.
Remove chicken and shred with two forks. Add back to the pot with chopped kale. Let kale wilt, about three minutes. Salt and pepper to taste.
Pour soup over bowls of quinoa and top with grated parmesan.