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My BEEg Fat Greek Chicken Soup

5 from 1 vote

Equipment

  • Large Heavy Bottomed Soup Pot (my favorite of all time is linked below)
  • Fine Sieve For straining soup if you like as I did

Ingredients
  

  • Olive Oil
  • 1 3-4 lbs Whole Uncooked Organic Free Range Chicken (Bag inside of chicken of organ meats removed)
  • 1 large Yellow Onion, chopped finely
  • 5 Cloves of Garlic, smashed
  • 1 large Lemon
  • 1 container Organic Chicken Broth
  • 4-6 cups Cold Filtered Water
  • Kosher Salt
  • Feta Cheese or Parmesan Rinds and Grated Parmesan (do not use feta and parmesan; choose one)
  • Good Dry White Wine for Cooking and Drinking
  • Orzo Pasta cooked separately for adding to soup before serving

Instructions
 

  • Heat 2 Tablespoons of olive oil gently in Le Creuset soup pot over low flame and add chopped onion sautéing until translucent.
  • Add smashed garlic cloves gently stirring.
  • Zest entire lemon and add lemon zest to onion and garlic mixture continuing to stir.
  • Add a few glugs of white wine and pour yourself a glass while you’re at it.
  • Allow alcohol to cook off, raising the heat and allowing to simmer for a few minutes. Squeeze ½ lemon, being careful not to squeeze seeds in as well.
  • Add large parmesan rind now if you’re using parmesan over feta.
  • Add container of chicken broth and bring up to a gentle boil.
  • Season with salt and add whole chicken.
  • Add enough cold filtered water to just cover chicken.
  • Bring back up to a gentle boil and allow to simmer covered for as little as one hour and as long as three.
  • Remove chicken from soup and place on cutting board.
  • Remove skin and cut chicken off of bones placing meat on a separate plate as you go.
  • Discard carcass and bones.
  • Strain soup over sink from pot through your fine sieve into another clean pot.
  • This step is not necessary, but it allows for the fat to be skimmed off of the top of the soup and creates a really “clean” flavorful chicken soup rather than a cloudier broth.
  • Place strained soup back on stove, bring back up to a simmer, squeeze remaining lemon into pot adding your cooked chicken back into pot.
  • Add feta if you’re using that and allow to simmer for another few minutes until heated through.
  • Cook Orzo pasta separately and serve in individual bowls ladling soup on top.
  • Serve hot and slurp with pleasure.