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Greek lemon chicken soup with gluten-free orzo and grape leaves
One Pan Meal

Greek lemon chicken soup with gluten-free orzo and grape leaves

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 690 Calories/Serving

30 – 40 Minutes

Made in just one pan, this gluten-free and clean-eater’s spin on a classic Greek soup features orzo, chicken, and briny grape leaves.

In your bag

  • 3 brined grape leaves
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • Soup spice blend (cinnamon - allspice)
  • 5 ounces chopped kale
  • ½ cup gluten-free orzo
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 2 or 3 sprigs fresh mint
  • 2 or 3 sprigs fresh dill
  • 1 lemon

Ingredient IQ

Grape leaves, which have been used in Greek cooking for millennia, are available fresh, frozen, or brined. They’re known for their tanginess, which comes from their large store of tartaric acid.

Nutrition per serving

Instructions

1

Soak the grape leaves

  • Rinse the grape leaves under cold water.
In a medium bowl, soak the grape leaves in cold water for 10 minutes.
While the leaves soak, cook the chicken.

2

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water, reduce to a simmer, and cook until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool; transfer 2½ cups poaching liquid to a small bowl. Using a fork, shred the chicken. Wipe out the pot.
While the chicken cooks and cools, prepare the vegetables.

3

Prep the vegetables

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Drain the grape leaves. Remove any coarse stems; coarsely chop the leaves.

4

Start the soup

In the same pot used for the chicken, warm 2 tablespoons oil over medium-heat until hot but not smoking. Stir in the shallots, garlic, and soup spice blend, season with salt and pepper, and cook until the shallots begin to soften and the spices are fragrant, 1 to 2 minutes. Stir in the grape leaves, kale, orzo, tomatoes, vegetable broth, and 1½ cups reserved chicken poaching liquid.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the orzo is just tender, 6 to 8 minutes, adding more poaching liquid as needed if the soup becomes too thick.
When the soup is almost done, prepare the herbs and lemon.

5

Finish the soup

  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the dill.
  • Juice the lemon.
To the soup, add the chicken and simmer until warmed through, 1 to 2 minutes. Remove from the heat and stir in the mint, dill, and 1 tablespoon lemon juice; season to taste with salt and pepper.

6

Serve

Transfer the soup to individual bowls and serve.

Calories: 690, Protein: 51g (102% DV), Fiber: 9g (36% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 125mg (42% DV), Sodium: 190mg (8% DV), Carbohydrates: 70g (23% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.