Holy 1,000 Year Old Resurrection Easter Soup
This Holy, ancient, mediterranean Easter chicken soup recipe has been an Easter Dinner tradition for over a thousand years to symbolize the Resurrection of Jesus. It’s also healthy, delicious, and immune boosting. It’s a must try this Easter!
Origins Of This Holy Easter Recipe
This recipe originated from the same culture that penned parts of the Bible : Greece
In Greece Easter is a lot like New Years Eve but with fasting and church. During the weekend everyone is eagerly awaiting and preparing for Saturday night when the clock strikes 12 midnight signaling the Resurrection of Christ.
Most Greeks return home from church and break their fast with a symbolic feast. The focal point of the feast is a Holy Resurrection Easter Soup that’s been a part of the culture for over a thousand years.
The base of this Easter Soup is called Margaritsa. It’s made with meat, broth, herbs, and rice. You could easily substitute the rice with cauliflower rice.
You can eat Margaritsa soup on its own but many Greeks mix it with a flavorful egg lemon sauce called Avgolemono. Together they make this delicious and symbolic Easter Soup recipe that Christians enjoy every year.
One of the great things about this soup is it’s not only hearty but healthy, and can be adjusted to be made even healthier for any diet. You can also make it with leftovers from your Easter dinner.
So this Easter if you’re looking for a traditional Holy dish to add to your Easter feast look no further than this ancient Greek recipe.
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Resurrection Easter Soup Recipe
*Makes 12, 1 cup servings of soup
- 4 chicken leg quarters OR 8-10 chicken thighs (you can also use Lamb)
- 12 Cups of water (to make a broth from the meat)
- 2 large bouillion cubes
- 2 Tablespoons of Olive Oil
- 1/2 stick of butter (use oil or spray for a healthier option)
- 4 green onions chopped
- 1/2 Cup dill, finely chopped
- 1 Cup rice or Orzo (you can also use Cauliflower rice for low carb)
- 3/4 Cups of chopped raw carrots
- 1/2 Cup frozen peas (optional)
- Salt & pepper to taste
- Wash chicken (or lamb) and boil in 12 cups of water for 25 mins at medium heat.
- Remove chicken and broth from heat, strain broth, and set aside.
- Shred chicken meat and set aside.
- Strain the broth of all particles.
- Put strained broth back on stove at low heat.
- Add chicken, Olive Oil, butter, bouillion cubes, dill, carrots, peas (optional), orzo (or rice), and chopped green onions to broth.
- Cook on low heat until orzo and carrots are tender.
- Remove from heat, let cool until luke warm
- Remove one cup of broth and set aside, to use for making the Avgolemono sauce below
Egg Lemon Sauce (Avgolemono)
- 8 eggs (at room temperature)
- Juice from 4 lemons
- 1 Cup of clear broth from soup above.
- Separate egg yolks from egg whites
- Beat egg whites until very stiff meringue forms, set aside
- Beat egg yolks for 2 mins
- In a separate bowl whisk together alternating egg white meringue, egg yolks, and chicken broth
- Whisk in egg mixture to soup until just blended
- Salt and Pepper to taste, and serve!
Greeks pair this soup with Tsoureki Easter bread and of course red hard boiled eggs.
We hope you enjoy this recipe as much as we have and it becomes a treasured addition to your Easter feast.
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