Name: Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 6 cups chicken broth; ½ cup uncooked rice (or orzo pasta); 2 cups cooked shredded chicken; 2 large eggs; Juice of 2 lemons (about ½ cup); Salt and pepper to taste; Fresh dill, chopped (for garnish); Lemon wedges (for serving)

I find this Mediterranean Lemon Chicken Soup to be a delightful blend of comfort and brightness. The combination of tender chicken, zesty lemon, and a silky egg-lemon emulsion creates a dish that's both hearty and refreshing. It's my go-to when I crave something soothing yet invigorating.

Why You’ll Love This Recipe

I appreciate how the lemon juice adds a vibrant tang, elevating the flavors without overpowering them.
The egg-lemon mixture provides a creamy texture without the need for dairy, making it feel indulgent yet light.
Using pre-cooked chicken and simple ingredients, I can have this soup ready in under 30 minutes.
I enjoy customizing it with additions like orzo, fresh herbs, or a handful of spinach to suit my mood.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
6 cups chicken broth
½ cup uncooked rice (or orzo pasta)
2 cups cooked shredded chicken
2 large eggs
Juice of 2 lemons (about ½ cup)
Salt and pepper to taste
Fresh dill, chopped (for garnish)
Lemon wedges (for serving)

Directions

I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook for about 5 minutes until softened. Then, I add the minced garlic and sauté for another 1-2 minutes until fragrant.
I pour in the chicken broth and bring it to a boil. Adding the rice, I reduce the heat to a simmer and cook for 10-12 minutes until the rice is tender.
While the rice cooks, I whisk the eggs in a medium bowl until frothy, then slowly add the lemon juice, whisking continuously.
To temper the egg-lemon mixture, I gradually ladle 1-2 cups of hot broth into it, whisking constantly. Once tempered, I slowly pour the mixture back into the pot, stirring as I go.
I add the cooked shredded chicken to the pot, season with salt and pepper, and heat gently for a few more minutes without boiling.
Serving the soup hot, I garnish it with fresh dill and provide lemon wedges on the side.

Servings and Timing

This recipe yields approximately 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, totaling 30 minutes from start to finish.

Variations

I sometimes substitute rice with orzo pasta for a different texture.
Adding a handful of fresh spinach or kale towards the end of cooking introduces extra nutrients and color.
For a heartier version, I include finely chopped carrots and celery when sautéing the onions.
If I prefer a spicier kick, I add a pinch of red pepper flakes during the sautéing step.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the soup gently over medium heat, stirring occasionally, and avoid bringing it to a boil to prevent curdling the egg-lemon mixture.

FAQs

How can I prevent the eggs from curdling in the soup?

I make sure to temper the egg-lemon mixture by slowly adding hot broth to it while whisking continuously before incorporating it back into the soup.

Can I use rotisserie chicken for this recipe?

Absolutely, I often use rotisserie chicken to save time, shredding it into bite-sized pieces before adding it to the soup.

Is it possible to make this soup vegetarian?

Yes, I substitute the chicken broth with vegetable broth and omit the chicken, perhaps adding more vegetables or a plant-based protein for substance.

Can I freeze this soup?

I don't recommend freezing this soup as the egg-lemon mixture may separate upon thawing, affecting the texture.

What herbs can I use besides dill?

I sometimes use fresh parsley or thyme as alternatives to dill, depending on my preference and availability.

Conclusion

This Mediterranean Lemon Chicken Soup is a harmonious blend of comfort and zest. I love how it brings together simple ingredients to create a dish that's both nourishing and invigorating. Whether I'm seeking solace on a chilly day or a light yet satisfying meal, this soup never fails to delight.