Greek Chicken Soup With Feta Cheese Food

GREEK LEMON CHICKEN SOUP

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
• Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
• Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

Steps:

• To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
• When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
• Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
• While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
• To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
• To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

GREEK FETA CHICKEN

Steps:

• In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

GREEK CHICKEN SOUP WITH FETA CHEESE

Steps:

• In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
• Add Sambuca and lemon juice and saute 5 minutes.
• Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
• Add cooked rice.
• Before serving, sprinkle each serving with about 1 tablespoon cheese.

CHICKEN FETA SOUP

Steps:

• Boil chicken in stock until cooked thoroughly.
• Add 1 lb diced fresh tomatoes.
• Add 16 oz. fresh baby spinach.
• Add 8 oz. crumbled feta cheese.
• Add 1/4 teaspoons oregano (more or less to taste).
• Add juice of one lemon.
• Add 1 lb. cooked bowtie pasta.
• Simmer and serve with crusty bread.

SPINACH AND FETA CHEESE SOUP

Steps:

• Roughly chop the spinach.
• Warm the chicken stock.
• Melt the butter in a large saucepan and add the garlic.
• Add the spinach and gently fry with a lid on for 5 minutes.
• Remove the lid, add the flour and mix well.
• Add the chicken stock stirring at all times.
• Add the origanum and nutmeg.
• Simmer for 45 minutes.
• Add the feta cheese, salt and pepper.
• After Feta has melted, stir in cream or low fat yoghurt (optional).
• Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.