Description
This Mediterranean Lemon Chicken Soup offers a cozy yet vibrant bowl of comfort with bright, tangy lemon flavors, tender shredded chicken, and a creamy texture achieved without cream. Quick and easy to prepare in under 30 minutes, this soup combines sautéed onion and garlic, simmered rice, and a silky egg-lemon mixture for a delightfully fresh and satisfying meal that transports you to a sunny Greek isle.
Ingredients
Scale
Soup Base
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 6 cups (1.5 liters) chicken broth
Grains and Protein
- ½ cup (100 g) uncooked rice (or substitute orzo pasta)
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)
Egg-Lemon Mixture
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
Seasoning and Garnish
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until softened. Then add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Cook the Rice (or Orzo): Pour in the chicken broth and bring it to a boil. Add the rice, reduce the heat to a simmer, and cook uncovered for 10-12 minutes or until the rice is tender and cooked through.
- Prepare the Egg-Lemon Mixture: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add the lemon juice, whisking constantly to fully combine the mixture without scrambling the eggs.
- Temper the Egg-Lemon Mixture: Slowly ladle 1-2 cups of the hot soup broth into the egg-lemon mixture while continuously whisking to gradually raise the temperature and avoid curdling. Once tempered, slowly pour the mixture back into the pot, stirring gently to incorporate and create a creamy texture.
- Add Chicken and Season: Stir in the shredded chicken and continue heating for about 5 minutes, allowing the chicken to warm through. Avoid boiling the soup after adding the egg mixture as it can cause curdling and separation. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls, garnish with freshly chopped dill, and serve with lemon wedges on the side for an extra burst of fresh citrus flavor.
Notes
- Temper with Care: Gradually mixing hot broth into the egg-lemon mixture is essential to achieve a silky texture and prevent curdling.
- Enhance the Greens: For added nutrition and color, stir in fresh spinach or kale just before serving.
- Adjust the Citrus: Use one lemon if you prefer a milder lemon flavor, adding more lemon juice to taste.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently over low heat to maintain creaminess.
- Freezing: Not recommended as the egg-lemon base may separate upon thawing.
- Substitutions: Quinoa, farro, or small pasta shapes such as orzo can be used instead of rice; adjust cooking times accordingly.
- Gluten-Free: This soup is gluten-free if rice or certified gluten-free pasta is used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean lemon chicken soup, lemon chicken soup, creamy chicken soup, Greek chicken soup, healthy chicken soup, lemon soup, comfort food, stovetop soup
