Greek lemon chicken soup with gluten-free orzo and grape leaves
Gluten-Free, Dairy-Free, Soy-Free
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
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.
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.