Description
Indulge in the warmth and vibrancy of Mediterranean Lemon Chicken Soup, a delightful dish that perfectly balances creamy texture with the zesty brightness of fresh lemons. This comforting soup is not only easy to make but also packed with flavor, thanks to the combination of tender chicken, aromatic herbs, and a hint of tanginess. Whether you’re hosting a family gathering or just in need of a cozy weeknight meal, this Mediterranean gem is sure to brighten your day. In under 30 minutes, you can enjoy a bowl of sunshine that’s both nourishing and satisfying.
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 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)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes, then add minced garlic and cook for an additional 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; gradually mix in lemon juice.
- Temper the egg mixture with hot broth before adding it back to the pot while stirring gently.
- Stir in shredded chicken and heat through for about 5 minutes without boiling.
- Season with salt and pepper, then serve garnished with fresh dill and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 298
- Sugar: 1g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg