Guys we have soup in the summer!
Like we discussed, my honeymoon consisted of caring for a sick husband, who's currently still a little stuffy. Poor kid. I made him soup, but I didn't want anything too heavy since it's AUGUST, so we went with this:
Greek-style lemon chicken soup with feta, fresh spinach, and pasta.
WHOA was it good. Super lemony without being tangy, and you make your own stock AS you poach the chicken. Two steps in one!
Cover the pot, and bring the chicken to a boil, then turn the heat to medium-low to simmer until it's JUST cooked through, or still a little pink. If your chicken is frozen, this will take 20 - 30 minutes. If you're cooking the chicken from a thawed state, check it after 10 minutes.
Once the chicken has cooled, shred it with forks into chunks - large or small, your call. While the chicken is cooking and cooling and all that jazz, grab your other ingredients! In addition to the stock and chicken we've already worked on, you'll need 2 lemons, feta cheese, short-cut pasta, fresh spinach, dried oregano, onion, garlic, and heavy cream.
Now, as a timeline, you have some options: You COULD cook the chicken, veggies, and pasta separately. I cooked the pasta separately, but did the chicken followed by the soup in the same pot to save a dish. You can do three pots to save time, though! Cook the pasta separately so that it doesn't overcook in the soup, then drain it while you make the rest of the soup.
To the chicken pot or a new pot, add a drizzle of olive oil and heat the pot to medium while you cut the onion and garlic.
Then, add the chicken back to the pot. Stir, and taste the soup. If you need more liquid, add some more stock or water, and if you'd like a stronger lemony flavor, add the juice of the second half of the zested lemon to the pot.
BUT, if you have leftovers the spinach and pasta will overcook when you reheat the soup, so you could leave the soup base plain....
No? Fine. I like this with Saltines, because they make me think of my dad, but this would be lovely with expensive crusty bread, too!
Also. Don't fear the spinach. Once you serve this you'll likely have a moment of panic in which you are sure it DEFINITELY WON'T WILT and then just when you start to cry it WILL wilt, and you'll realize how great freshly wilted spinach is in soup.
Enjoy this, guys! It's a new fav of ours.
Shared with my girls at Weekend Potluck!Print
- 2 boneless skinless chicken breasts, thawed or frozen
- 4 - 6 cups water or water/stock combo
- 1 cup dry short-cut pasta such as macaroni, cooked to package directions and reserved
- ½ onion, finely diced
- 1 large clove garlic, minced
- 2 whole lemons (1 zested and juiced, one cut into wedges)
- crushed red pepper, to taste, optional
- salt, to taste
- ½ teaspoon dried oregano
- ¼ cup heavy cream
- 2-4 cups fresh spinach
- ½ cup crumbled feta cheese
- crackers or bread, your choice, for serving
- Add the chicken to a large pot with the water or stock. Bring to a boil, then reduce to a simmer until cooked - 20 minutes or so for frozen chicken, 10 minutes or so for thawed. Remove the chicken to a plate when cooked, and shred when cooled. Reserve the stock in a separate bowl.
- To the same pot, add a drizzle of olive oil, the onion, lemon zest, crushed red pepper, and a sprinkle of salt over medium heat. Stir for 3 - 5 minutes until onion is translucent and soft but not browned.
- Add the oregano and garlic, and stir for one minute more. Then, add stock back into the pot with juice of half the zested lemon. Return the stock mixture to a gentle bubble, then add the chicken. Taste, and add more lemon juice or salt to your taste.
- Drizzle in the heavy cream and stir to combine.
- To serve, layer a bowl with some of the pasta, then a small handful of fresh spinach. Top with soup, the hot soup will wilt the spinach. Top with a lemon wedge and feta crumbles. Enjoy!
- Pasta and chicken could be cooked the day before and stored separately, then just build the soup and heat everything through right before serving!
- Store and serve pasta separately to prevent bloating in leftovers.
- Serving Size: 4