Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
