Mediterranean Lemon Chicken Soup Recipe

Introduction

Mediterranean Lemon Chicken Soup is a bright and comforting dish, perfect for any season. This tangy, wholesome soup combines tender chicken, rice, and a zesty lemon-egg mixture for a nourishing meal that feels both fresh and satisfying.

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 medium onion, diced (about 150 g)
• 2 cloves garlic, minced
• 6 cups (1.5 liters) chicken broth
• 1/2 cup (100 g) uncooked rice (or substitute with orzo pasta)
• 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)
• 2 large eggs
• Juice of 2 lemons (about 1/2 cup or 120 ml)
• Salt and pepper, to taste
• Fresh dill, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for about 5 minutes, stirring occasionally until softened. Add garlic and sauté for another 1 to 2 minutes until fragrant.
2. Step 2: Pour in the chicken broth and bring to a gentle boil. Add rice and reduce to a simmer. Cook for 10 to 12 minutes until the rice is tender.
3. Step 3: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add lemon juice while whisking constantly.
4. Step 4: Ladle 1 to 2 cups of hot broth into the egg-lemon mixture slowly, whisking continuously. Once tempered, gradually pour the mixture back into the pot, stirring as you go.
5. Step 5: Stir in shredded chicken and let it heat through for about 5 minutes. Do not boil after adding the egg mixture.
6. Step 6: Season with salt and pepper to taste. Ladle into bowls, garnish with dill, and serve with lemon wedges.

Tips & Variations

• Use orzo pasta instead of rice for a slightly different texture and quicker cooking time.
• For a richer flavor, add a bay leaf or some fresh thyme to the broth while simmering the rice.
• Leftover chicken works wonderfully, making this a great recipe for using up any cooked poultry.
• Adjust the lemon juice to your taste for more or less brightness in the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the egg-lemon mixture. This soup does not freeze well due to the eggs, so it’s best enjoyed fresh or within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth from a store-bought carton?

Yes, store-bought chicken broth works perfectly. For more flavor, choose a low-sodium version so you can control the saltiness later.

What can I substitute for fresh dill if I don’t have it?

If fresh dill is unavailable, you can use fresh parsley or a small amount of dried dill to garnish. The flavor won’t be exactly the same but will still complement the soup nicely.

Mediterranean Lemon Chicken Soup Recipe

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★★★★★

4.4 from 124 reviews

This Mediterranean Lemon Chicken Soup is a comforting and tangy dish featuring shredded chicken, rice, and a bright lemon-egg mixture that creates a creamy texture without cream. Perfectly seasoned with fresh dill and served with lemon wedges, this soup is a light yet satisfying meal inspired by traditional Mediterranean flavors.

• Author: Isla
• 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

Main Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 medium onion, diced (about 150 g)
• 2 cloves garlic, minced
• 6 cups (1.5 liters) chicken broth
• 1/2 cup (100 g) uncooked rice (or substitute with 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 1/2 cup or 120 ml)

Seasoning & Garnish

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

Instructions

1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for about 5 minutes, stirring occasionally until softened. Add garlic and sauté for another 1 to 2 minutes until fragrant.
2. Cook Rice in Broth: Pour in the chicken broth and bring to a gentle boil. Add rice and reduce heat to a simmer. Cook for 10 to 12 minutes until the rice is tender.
3. Prepare Egg-Lemon Mixture: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add lemon juice while whisking constantly to combine.
4. Temper the Eggs: Ladle 1 to 2 cups of hot broth into the egg-lemon mixture slowly, whisking continuously to prevent curdling. Once tempered, gradually pour the mixture back into the pot, stirring as you go to combine evenly.
5. Add Chicken and Heat Through: Stir in shredded cooked chicken and let it heat through gently for about 5 minutes. Avoid boiling the soup after adding the egg mixture to keep it smooth.
6. Season and Serve: Season the soup with salt and pepper to taste. Ladle into serving bowls, garnish with chopped fresh dill, and serve with lemon wedges on the side for extra brightness.

Notes

• Substitute orzo pasta for rice if preferred.
• Do not boil the soup after adding the egg-lemon mixture to prevent curdling.
• Use rotisserie chicken for convenience or poach your own chicken breast.
• Fresh dill enhances flavor but can be omitted or replaced with fresh parsley.
• Adjust lemon juice quantity to taste for desired tanginess.

Keywords: Mediterranean lemon chicken soup, lemon chicken soup, chicken and rice soup, lemon egg soup, healthy chicken soup, gluten free chicken soup