Description
Mediterranean Lemon Chicken Soup is a delightful blend of comfort and vibrancy that transforms a simple meal into a bowl of sunshine. This creamy, lemon-infused soup features tender chicken and aromatic herbs, striking the perfect balance between warmth and freshness. Ideal for chilly evenings or light lunches, it comes together in under 30 minutes, making it an excellent choice for busy weeknights or family gatherings. With its bright flavors and nourishing ingredients, this soup is sure to become a family favorite.
Ingredients
Scale
- 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 orzo pasta)
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached 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)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until softened; add minced garlic and cook for another 1-2 minutes.
- Pour in chicken broth and bring to a boil. Add rice (or orzo) and simmer for 10-12 minutes until tender.
- In a medium bowl, whisk eggs until frothy; slowly add lemon juice while whisking to combine.
- Gradually ladle hot broth into the egg-lemon mixture while whisking continuously. Return the tempered mixture to the pot, stirring gently.
- Stir in shredded chicken, heating through for about 5 minutes without boiling. Season with salt and pepper.
- Ladle soup into bowls and garnish with fresh dill and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 180mg