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Greek Spring Soup

Cynthia McCloud Woodman
  • 35 minutes
  • Serves 4

INGREDIENTS

6 cups

chicken broth (homemade or canned)

1 1/2 cups

diced or shredded cooked chicken

2 tbsp

olive oil

1

small onion (diced about 3/4 cup)

1

bay leaf

1/3 cup

arborio rice

1

large eggs

Juice of half of a lemon

1 cup

chopped asparagus

1 cup

diced carrots

1/2 cup

fresh chopped dill (divided)

Kosher salt and fresh pepper

Fresh minced chives for garnish