Description
This Mediterranean Lemon Chicken Soup is a bright, creamy (yet cream-free) bowl of comfort made with tender chicken, zesty lemon, and a silky egg-lemon broth. It’s the perfect cozy meal that’s still light and refreshing.
Ingredients
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 for a traditional twist)
2 cups (300 g) cooked shredded chicken (rotisserie or poached)
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
1. 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. 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. While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add the lemon juice, whisking constantly to combine.
4. 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. 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.
6. Season with salt and pepper to taste.
7. 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 this step, as it ensures a silky, smooth consistency without curdling the eggs.
Stir in spinach or kale at the end for added nutrition and vibrant color.
Prefer a subtler lemon flavor? Start with the juice of 1 lemon and adjust to taste.
For a heartier soup, substitute rice with orzo or small pasta shapes.
Leftovers should be reheated gently on the stovetop to preserve the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 125mg