Spring Chicken and Leek Soup with Lemon, Fresh Herbs

食材

Instead of using cream to thicken the soup, I took inspiration from the classic Greek Avgolemono and used eggs to create the creamiest, velvety broth.

Ingredients below, full recipe is linked in my bio!

1 tbsp butter

1-2 tbsp olive oil

1 lb chicken breasts (seasoned with salt, pepper, smoked paprika, Italian seasoning, garlic powder, and onion powder)

2 tsp Italian seasoning (more to taste)

1-2 tsp Calabrian chilies or red pepper flakes (optional for heat)

Salt and black pepper, to taste

2 large leeks, cleaned, halved or quartered, and sliced

2 carrots, finely diced

2 celery stalks, finely diced

6-8 cloves garlic, minced (to taste)

1/2 cup dry white wine (optional)

8 cups chicken broth (or 6 cups broth + 2 cups water)

1 bay leaf (optional)

1 sprig fresh rosemary (optional)

3 sprigs fresh thyme (optional)

1 cup orzo pasta (or other small pasta)

Parmesan rind (optional)

2 eggs

Juice from 1-2 lemons, to taste

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

1 cup frozen peas

2 handfuls of spinach

1 cup freshly grated parmesan cheese

Chili oil (for garnish)