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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/mediterranean-lemon-chicken-soup-recipe/