Spring Chicken and Leek Soup

This Spring Chicken and Leek Soup is a bright and comforting dish, using a technique inspired by the classic Greek Avgolemono, thickened with eggs instead of cream. The eggs create a velvety texture without the heaviness of cream, giving the soup a light yet rich feel. With tender chicken, leeks, fresh herbs, and a hint of lemon, it’s the perfect bowl to welcome spring!

Ingredients:

• 1 tbsp butter

• 1-2 tbsp olive oil

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

• 2 tsp Italian seasoning

• 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)

Instructions:

1. Heat 1 tbsp of olive oil in a large soup pot over medium-high heat. Season the chicken breasts (or thighs) with salt, pepper, smoked paprika, Italian seasoning, garlic powder, and onion powder. Sear the chicken on both sides for about 3-4 minutes, or until a nice sear forms. Remove the chicken from the pot and set it aside.

2. In the same pot, add 1 tbsp of butter and another tbsp of olive oil, if needed. Sauté the leeks, carrots, and celery with salt, pepper, Italian seasoning, and Calabrian chilies (if using) for about 7-10 minutes, or until softened. Add in the minced garlic and cook for another minute.

3. Pour in the dry white wine (if using), scraping up any brown bits from the bottom of the pot. Let the wine reduce by half, 2-4 minues.

4. Pour in the chicken broth and season with additional salt and pepper, if desired. Bring to a gentle boil.

5. Return the seared chicken to the pot, along with the Parmesan rind (if using) and herb bundle. Cover and reduce the heat to low. Simmer for about 10-12 minutes.

6. Remove the chicken from the pot and set it aside to cool slightly.

7. Add the orzo to the pot and let it simmer for 10-15 minutes, or until the pasta is tender.

8. While the orzo cooks, shred the chicken using two forks or a hand mixer. Set aside.

9. When the orzo is tender, remove the herb bundle and Parmesan rind (if you can find them).

10. Add the shredded chicken back into the pot and stir to warm through.

11. In a bowl, whisk together the two eggs with the juice from 1 lemon. Slowly pour in one ladle of hot soup broth while whisking continuously to temper the eggs. Once the eggs are tempered, turn off the heat (or remove the pot from the heat) and slowly pour the egg mixture into the soup while stirring constantly to prevent scrambling.

12. Add in the frozen peas and spinach, stirring until the spinach wilts.

13. Stir in the freshly grated Parmesan cheese, fresh dill, and parsley. Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.

14. Ladle the soup into bowls and garnish with a drizzle of chili oil, extra Parmesan, black pepper, fresh dill, and a squeeze of lemon juice. Enjoy!

Serving Size: 4-6 servings

Prep Time: 35 minutes

Cook Time: 40 minutes