Description
Mediterranean Lemon Chicken Soup is a creamy, comforting bowl of sunshine that combines tender shredded chicken, fluffy rice, and a bright lemon-egg broth, enriched with fresh dill for a fresh finish. This classic soup balances savory and tangy flavors, perfect as a light yet satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or substitute with orzo pasta)
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt, to taste
- Black pepper, to taste
For Garnish
- Fresh dill, chopped
- Lemon wedges
Instructions
- Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sauté for 1-2 more minutes until fragrant, being careful not to burn.
- Cook the Rice (or Orzo): Pour in the chicken broth and bring the mixture to a boil. Add the rice and reduce heat to a simmer. Cook uncovered for 10-12 minutes, or until the rice is tender and has absorbed some broth.
- Prepare the Egg-Lemon Mixture: While the rice is cooking, whisk the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice, combining thoroughly to create the lemon-egg base for the soup.
- Temper the Egg-Lemon Mixture: To prevent the eggs from curdling, gradually ladle 1 to 2 cups of hot broth from the pot into the egg-lemon mixture, whisking continuously. Once warm, slowly pour the tempered mixture back into the pot while stirring gently to combine evenly.
- Add Chicken and Season: Stir in the cooked shredded chicken and heat through for about 5 minutes over low heat. Avoid boiling the soup after adding the egg mixture to maintain a creamy texture. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls, garnish with a sprinkle of fresh chopped dill, and serve alongside lemon wedges for an optional extra burst of citrus.
Notes
- Use orzo pasta instead of rice for a traditional Mediterranean texture.
- Do not boil the soup after adding the egg-lemon mixture to prevent curdling.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with cooked chickpeas.
- Adjust lemon juice based on your preferred acidity level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 115 mg
Keywords: Mediterranean lemon chicken soup, creamy chicken soup, lemon egg soup, comforting soup recipe, easy chicken soup, healthy soup
