Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine Recipe

Introduction

This Mediterranean Lemon Chicken Soup is a creamy and comforting bowl of sunshine ideal for chilly days or when you need a gentle pick-me-up. The bright lemon flavor combined with tender chicken and rice creates a soothing, nourishing meal that feels like a warm hug.

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 pasta as a substitute)
• 2 cups (300 g) cooked shredded chicken (rotisserie or poached breast)
• 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. Step 1: Heat the 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 until fragrant.
2. Step 2: Pour in the chicken broth and bring to a boil. Add the rice, then reduce heat to a simmer. Cook for 10-12 minutes, or until the rice is tender.
3. Step 3: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice until fully combined.
4. Step 4: To prevent curdling, gradually ladle 1-2 cups of the hot broth into the egg-lemon mixture, whisking constantly. Then, slowly pour this tempered mixture back into the pot, stirring continuously.
5. Step 5: Stir in the shredded chicken and allow it to heat through for about 5 minutes. Avoid boiling the soup after adding the egg mixture to keep the texture creamy. Season with salt and pepper to taste.
6. Step 6: Ladle the soup into bowls, garnish with fresh chopped dill, and serve with lemon wedges on the side for an extra burst of freshness.

Tips & Variations

• For a traditional Mediterranean touch, substitute the rice with orzo pasta.
• Use rotisserie chicken for quick prep or poach your own chicken breast for a leaner option.
• Whisking the egg-lemon mixture gradually with hot broth is essential to avoid scrambling the eggs and ensures a smooth, creamy soup.
• Add a handful of baby spinach or kale near the end of cooking for extra greens and nutrients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low to medium heat, stirring occasionally to maintain the creamy texture. Avoid boiling after reheating to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, white long-grain rice works best for its texture, but you can substitute with orzo pasta for a traditional Mediterranean version or another quick-cooking grain. Adjust cooking times accordingly.

What if my soup curdles or looks lumpy?

This usually happens when the egg-lemon mixture is added too quickly or the soup boils after adding it. Temper the eggs by slowly adding hot broth while whisking, and keep the soup at a gentle simmer without boiling afterward.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine Recipe

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Mediterranean Lemon Chicken Soup is a creamy and comforting dish bursting with bright lemon flavor, tender shredded chicken, and tender rice in a flavorful chicken broth. This easy stovetop soup is perfect for chilly days or whenever you crave a hearty yet refreshing bowl of sunshine.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp (15 ml) olive oil
• 1 medium onion, diced (~150 g)
• 2 cloves garlic, minced
• 6 cups (1.5 liters) chicken broth

Main Ingredients

• ½ cup (100 g) uncooked rice (or substitute orzo pasta)
• 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)

Egg-Lemon Mixture

• 2 large eggs
• Juice of 2 lemons (about ½ cup or 120 ml)

Seasonings and Garnish

• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Lemon wedges for serving

Instructions

1. Sauté the Onion and Garlic: Heat the 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 an additional 1-2 minutes until fragrant.
2. Cook the Rice (or Orzo): Pour the chicken broth into the pot and bring it to a boil. Add the rice and reduce the heat to a simmer. Cook for 10-12 minutes or until the rice is tender.
3. Prepare the Egg-Lemon Mixture: While the rice is cooking, whisk the eggs in a medium bowl until frothy. Slowly add the lemon juice while whisking constantly to combine thoroughly.
4. Temper the Egg-Lemon Mixture: To prevent the eggs from curdling, gradually ladle 1-2 cups of hot broth from the soup into the egg-lemon mixture, whisking continuously. Once tempered, slowly pour the mixture back into the pot, stirring continuously.
5. Add Chicken and Season: Stir in the shredded chicken and heat through for about 5 minutes. Avoid boiling the soup after adding the egg mixture, as this could cause the texture to separate. Season with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls, garnish with a sprinkle of fresh dill, and serve with lemon wedges on the side for an extra burst of freshness.

Notes

• For a traditional twist, substitute the rice with orzo pasta.
• Use rotisserie chicken for a quick meal or poach fresh chicken breasts for a leaner option.
• Make sure to temper the egg-lemon mixture slowly to prevent curdling and preserve the creamy texture.
• Do not boil the soup after adding the egg mixture or it may separate.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: Mediterranean lemon chicken soup, creamy lemon soup, chicken and rice soup, lemon chicken soup recipe, easy stovetop soup, comforting soup