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
