A little cultural pride is a good thing, and I have to tell you I always thought my people had the market cornered when it came to making chicken soup. I mean, there’s a reason they call it Jewish penicillin, right? Well, in the interest of complete fairness, let me say that the Greeks know a thing or three about chicken soup, as well. Their Mediterranean take is to fold a little lemon and egg into the mixture. And unlike the yiddishe version, which I love but which can be a little fatty, this version is light and bright. Because of the egg, which provides protein, and the Chicken Magic Mineral Broth, this a nutrient-dense bowl of yum. You’ll need to cook the farro in advance, so plan ahead.

　　

Ingredients

serves 6

　　2 tablespoons extra-virgin olive oil

　　1 cup finely diced onion

　　Sea salt

　　1/2 cup peeled and finely diced carrot

　　1/2 cup finely diced celery or fennel

　　1/4 teaspoon dried oregano

　　6 cups Chicken Magic Mineral Broth (page 55) or store-bought organic chicken stock

　　1/2 cup Simple Tuscan Farro, (page 148)

　　1/4 cup freshly squeezed lemon juice

　　2 teaspoons lemon zest

　　3 egg yolks

　　1/4 cup fresh mint, finely chopped

　　1/4 cup fresh parsley, finely chopped

　　Pinch of freshly ground pepper

　　1 cup thinly sliced cooked organic chicken breast meat

　　

Step 1

Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and 1/4 teaspoon of salt, and sauté for about 30 seconds. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.

　　

Step 2

Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in the mint, parsley, pepper, and 1/2 teaspoon of salt, then add the chicken and do a FASS check. If the soup tastes too sour, add a pinch of salt.

　　

rebecca’s notes

Step 3

You can substitute 1/2 cup of cooked orzo or cooked brown rice for the farro. To make a vegetarian version, omit the chicken and use Magic Mineral Broth (page 54).

　　

storage

Step 4

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 170

　　

Step 7

Total Fat: 7.4g (1.6g saturated, 4.45g monounsaturated)

　　

Step 8

Carbohydrates: 22g

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 4g

　　

Step 11

Sodium: 255mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.