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.
Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Description
A bright and creamy Mediterranean Lemon Chicken Soup featuring tender chicken, zesty lemon, and a silky egg-lemon emulsion—comforting and refreshing in every spoonful.
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)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to a simmer, and cook for 10-12 minutes until rice is tender.
- Whisk eggs in a medium bowl until frothy, then slowly whisk in lemon juice.
- Temper the egg-lemon mixture by gradually whisking in 1-2 cups of hot broth. Slowly pour the mixture back into the pot while stirring.
- Add the cooked shredded chicken, season with salt and pepper, and heat gently for a few minutes without boiling.
- Serve hot, garnished with fresh dill and lemon wedges on the side.
Notes
- Tempering the eggs is crucial to prevent curdling.
- Use rotisserie chicken for a quicker option.
- Customize with orzo, spinach, or additional vegetables.
- Do not boil after adding the egg-lemon mixture to maintain creaminess.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg
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