There’s something magical about a soup that’s both cozy and vibrant, don’t you think? This Mediterranean Lemon Chicken Soup is my go-to recipe for those moments when I crave comfort but don’t want to sacrifice freshness. Creamy without cream, tangy with the bright punch of lemons, and packed with tender chicken, this soup is anything but ordinary!
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Why You’ll Love This Soup
- Bright and Tangy Flavors: The fresh lemon juice shines, creating a light yet satisfying flavor profile.
- Creamy Without Cream: The egg-lemon mixture gives a velvety texture that feels indulgent but is surprisingly light.
- Quick and Simple: With just a few ingredients and easy steps, this recipe comes together in under 30 minutes.
- Versatile: Customize it with orzo pasta, fresh herbs, or even a handful of spinach!
The first spoonful might transport you to a sunny Greek isle—trust me, the aroma alone will have everyone asking, “What’s cooking?”
Ingredients
Here’s what you’ll need to create this Mediterranean gem:
- 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 swap for orzo pasta for a more traditional touch)
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Tools You’ll Need
- A large soup pot
- Whisk
- Ladle
- Medium bowl
- Sharp knife and cutting board
Step-by-Step Instructions
1. 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. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant.
2. Cook the Rice (or Orzo)
Pour in the chicken broth and bring it to a boil. Add the rice and reduce to a simmer. Cook for 10-12 minutes, or until the rice is tender.
3. 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 combine.
4. Temper the Egg-Lemon Mixture
This step is key to avoiding curdled eggs! Gradually ladle 1-2 cups of hot broth into the egg-lemon mixture, whisking continuously. Once tempered, slowly pour the mixture back into the pot, stirring as you go.
5. Add Chicken and Season
Stir in the shredded chicken and let it heat through, about 5 minutes. Be careful not to boil the soup after adding the egg mixture—it can cause the creamy texture to separate. Season with salt and pepper to taste.
6. Serve and Garnish
Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side.
Tips for Perfect Lemon Chicken Soup
- Temper with Care: Don’t rush the tempering process—it’s what gives the soup its signature silky texture.
- Enhance the Greens: Stir in fresh spinach or kale for extra nutrition and a pop of color.
- Adjust the Citrus: Prefer a more subtle tang? Start with 1 lemon and add more to taste.
What to Serve with Mediterranean Lemon Chicken Soup
- Warm, crusty bread for dipping
- A simple Greek salad with cucumber, feta, and olives
- Roasted vegetables, like zucchini or eggplant
Storage and Reheating
This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days. When reheating, warm gently over low heat to maintain the creamy consistency.
Frequently Asked Questions
Can I use quinoa or another grain instead of rice?
Absolutely! Quinoa, farro, or even small pasta shapes work wonderfully. Just adjust the cooking time accordingly.
Can I freeze this soup?
Unfortunately, this soup doesn’t freeze well due to the egg-lemon base, which can separate upon thawing.
Is this soup gluten-free?
Yes, as long as you use rice or a certified gluten-free pasta.
Final Thoughts
This Mediterranean Lemon Chicken Soup is like a warm hug in a bowl, perfect for cozy evenings or brightening up a cloudy day. Its fresh, tangy flavors paired with the creamy, velvety texture make it a standout recipe you’ll want to return to again and again.
Love this recipe? I’d be thrilled if you left a review or shared your creations on Pinterest—tag me so I can see your take on this sunny soup! 🌟
Nutritional Information (Per Serving)
- Calories: ~220
- Protein: ~18g
- Carbs: ~20g
- Fat: ~8g
Looking for more inspiration? Try my Easy Greek Salad or Spinach and Feta Pie for a full Mediterranean feast.
Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
Ingredients
- Here’s what you’ll need to create this Mediterranean gem:
- 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 swap for orzo pasta for a more traditional touch)
- 2 cups 300 g cooked shredded chicken (rotisserie or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons about ½ cup or 120 ml
- Salt and pepper to taste
- Fresh dill chopped (for garnish)
- Lemon wedges for serving
- Tools You’ll Need
- A large soup pot
- Whisk
- Ladle
- Medium bowl
- Sharp knife and cutting board
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. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant.
- Cook the Rice (or Orzo)
- Pour in the chicken broth and bring it to a boil. Add the rice and reduce to a simmer. Cook for 10-12 minutes, or until the rice is tender.
- 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 combine.
- Temper the Egg-Lemon Mixture
- This step is key to avoiding curdled eggs! Gradually ladle 1-2 cups of hot broth into the egg-lemon mixture, whisking continuously. Once tempered, slowly pour the mixture back into the pot, stirring as you go.
- Add Chicken and Season
- Stir in the shredded chicken and let it heat through, about 5 minutes. Be careful not to boil the soup after adding the egg mixture—it can cause the creamy texture to separate. Season with salt and pepper to taste.
- Serve and Garnish
- Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side.
Notes
Temper with Care: Don’t rush the tempering process—it’s what gives the soup its signature silky texture.
Enhance the Greens: Stir in fresh spinach or kale for extra nutrition and a pop of color.
Adjust the Citrus: Prefer a more subtle tang? Start with 1 lemon and add more to taste.
