A fun, healthy take on the traditional Greek Lemon Chicken soup! The egg adds creaminess without too much unnecessary fat and the lemon gives such a fresh, happy brightness.
1/4 cup extra virgin olive oil
1 small yellow onion - diced
1 cup diced celery
1/2 cup diced carrots
3 green onions - sliced
Kosher salt and freshly cracked pepper
1 zucchini- chopped
4 garlic cloves - minced
2 bay leaves
1 teaspoon dried oregano
1/2 cup quinoa
4 cups chicken or vegetable stock
2 eggs
1 teaspoon lemon zest
2 lemons - juiced
Parmesan
Feta
Parsley
Heat olive oil in a soup pot and add the yellow onion, celery, carrots, and green onion with a sprinkle of salt and pepper. Cook until veggies are slightly soft - about 5 minutes. Add the zucchini, garlic, bay leaf, and oregano with another sprinkle of salt and pepper. Cook until slightly soft - about 5 minutes. Add the quinoa and stock. Bring to a boil and simmer until quinoa is cooked through - about 10 to 15 minutes. While quinoa is cooking, in a separate bowl add the eggs, lemon zest, juice, and a sprinkle of salt and pepper. Whisk together until smooth. When quinoa is cooked and soup is hot, add a couple of ladles of soup into the egg mixture and whisk together to temper the eggs. Add the egg mixture to the soup and stir together with two handfuls of Parmesan. Spoon into bowls and top with more Parmesan, Feta, and parsley.