There’s something truly magical about a dish that manages to be both comforting and invigorating at the same time. Mediterranean Lemon Chicken Soup is one of those rare recipes that strikes this perfect balance. Imagine curling up with a warm bowl of soup that’s not just creamy and satisfying but also bright and zesty. It’s like wrapping yourself in a cozy blanket while enjoying the first rays of spring sunshine—comfort meets freshness in every spoonful.
This soup has deep roots in Mediterranean cuisine, drawing inspiration from the traditional Greek avgolemono soup. It’s a dish often made for celebrations, family gatherings, or simply as a pick-me-up during colder months. Growing up, this recipe was a staple in our family kitchen, especially on brisk evenings when we craved something hearty yet not heavy. The velvety texture, achieved without using any cream, always amazed me. Instead, the magic comes from a simple yet brilliant technique of blending eggs and lemon juice with hot broth, a method that creates a luxurious silkiness while keeping the soup light and wholesome.
Today, I’m sharing this beloved recipe with you, with a few tweaks to make it as approachable and versatile as possible. Whether you’re cooking for your family, trying to impress guests, or just need a comforting meal for yourself, this Mediterranean Lemon Chicken Soup is sure to become a favorite in your recipe rotation.
Why You’ll Love This Recipe
1. Vibrant, Fresh Flavors:
The addition of fresh lemon juice gives this soup its signature tangy kick, brightening the dish and making it feel lighter than traditional cream-based soups.
2. Creamy Without the Cream:
This recipe is a testament to how you can achieve decadence without using heavy ingredients. The egg-lemon mixture not only thickens the soup but also adds a subtle richness.
3. Quick and Easy:
You don’t need hours to create a meal that tastes this good. With a few basic ingredients and a little attention to technique, you can have this soup ready in under 30 minutes.
4. Versatile and Customizable:
Feel free to tweak this recipe to suit your tastes. Add some orzo or a handful of fresh greens, like spinach or kale, to make it even heartier. You can also experiment with fresh herbs to enhance the Mediterranean flavors.
5. Perfect Any Time of Year:
While it’s comforting on cold winter nights, this soup’s bright, lemony profile makes it equally enjoyable during the spring or summer.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced (about 150 grams)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta for a more traditional touch)
- 2 cups cooked shredded chicken (rotisserie chicken or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
How to Make Mediterranean Lemon Chicken Soup
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as this can create a bitter taste.
2. Cook the Rice or Orzo:
Pour the chicken broth into the pot and bring it to a gentle boil. Stir in the rice (or orzo pasta) and reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the grains are tender.
3. Prepare the Egg-Lemon Mixture:
While the rice is cooking, whisk the eggs in a medium bowl until frothy. Gradually add the lemon juice, whisking constantly, until fully combined. This mixture will be the key to achieving the soup’s creamy texture.
4. Temper the Egg-Lemon Mixture:
To prevent the eggs from curdling when added to the hot soup, you’ll need to temper the mixture. Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This gentle process warms the eggs gradually, ensuring they blend smoothly with the soup.
5. Combine and Finish:
Once tempered, slowly pour the egg-lemon mixture back into the soup pot, stirring gently to combine. Add the shredded chicken to the pot and allow it to heat through for about 5 minutes. Be careful not to let the soup boil after adding the eggs, as this can cause the creamy texture to break.
6. Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh dill. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Helpful Tips
- Tempering the Eggs:
Don’t rush this step! Tempering the egg-lemon mixture ensures a smooth, creamy soup without any curdling. Whisking constantly while adding the hot broth is the key. - Add More Veggies:
For an even heartier soup, toss in some chopped spinach, kale, or even peas during the last few minutes of cooking. These additions not only boost the nutritional value but also add vibrant color. - Control the Citrus:
If you prefer a subtler lemon flavor, start with the juice of one lemon and add more to taste. This way, you can adjust the tanginess to your liking.
Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using rice or gluten-free pasta)
Notes
- Choose High-Quality Broth:
Since the broth is a primary flavor base for this soup, using a good-quality chicken broth (homemade or store-bought) is key to achieving the best taste. - Shredded Chicken Tips:
Rotisserie chicken works wonderfully here, saving you time and effort. Alternatively, poach chicken breasts in the broth before adding the rice, then shred and return them to the pot. - Avoid Overcooking:
Once the egg-lemon mixture is added, it’s crucial not to let the soup boil. Boiling can cause the eggs to scramble, affecting the texture of the soup. - Rice or Orzo:
If you’re using orzo instead of rice, reduce the cooking time accordingly (about 8-10 minutes for orzo). For a gluten-free option, stick to rice or try gluten-free pasta. - Adjust Consistency:
If the soup feels too thick after adding the egg-lemon mixture, you can thin it out by adding a bit more warm broth. - Lemon Variations:
Meyer lemons can be used for a slightly sweeter and less tart flavor. Alternatively, standard lemons offer the classic tang. - Leftovers:
The soup may thicken as it sits due to the starch in the rice or orzo. Simply add a splash of broth or water when reheating to return it to your desired consistency.
Frequently Asked Questions:
Can I use quinoa or another grain instead of rice?
Yes! Quinoa, farro, or even small pasta shapes work beautifully in this soup. Just adjust the cooking time accordingly.
Can I freeze this soup?
While it’s best enjoyed fresh, you can freeze the soup without the egg-lemon mixture. When reheating, prepare and add the egg-lemon mixture fresh to preserve the creamy texture.
Is this soup gluten-free?
Absolutely, as long as you use rice or gluten-free pasta, this dish is perfect for a gluten-free diet.
Storage Instructions:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Avoid bringing it to a boil to maintain the creamy texture.
Related Recipes:
If you loved this recipe, you’ll adore these other Mediterranean-inspired dishes:
Conclusion
Mediterranean Lemon Chicken Soup is more than just a dish; it’s a hug in a bowl. With its bright, sunny flavors and comforting creamy texture, this soup has the power to brighten even the gloomiest day. Whether you’re craving something hearty yet refreshing, or you simply want a taste of the Mediterranean from the comfort of your kitchen, this recipe delivers on all fronts.
So grab your ladle, squeeze those lemons, and let this creamy, tangy delight become a part of your family’s culinary traditions. Enjoy!
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Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
Description
There’s something truly magical about a dish that manages to be both comforting and invigorating at the same time. Mediterranean Lemon Chicken Soup is one of those rare recipes that strikes this perfect balance. Imagine curling up with a warm bowl of soup that’s not just creamy and satisfying but also bright and zesty. It’s like wrapping yourself in a cozy blanket while enjoying the first rays of spring sunshine—comfort meets freshness in every spoonful.
This soup has deep roots in Mediterranean cuisine, drawing inspiration from the traditional Greek avgolemono soup. It’s a dish often made for celebrations, family gatherings, or simply as a pick-me-up during colder months. Growing up, this recipe was a staple in our family kitchen, especially on brisk evenings when we craved something hearty yet not heavy. The velvety texture, achieved without using any cream, always amazed me. Instead, the magic comes from a simple yet brilliant technique of blending eggs and lemon juice with hot broth, a method that creates a luxurious silkiness while keeping the soup light and wholesome.
Today, I’m sharing this beloved recipe with you, with a few tweaks to make it as approachable and versatile as possible. Whether you’re cooking for your family, trying to impress guests, or just need a comforting meal for yourself, this Mediterranean Lemon Chicken Soup is sure to become a favorite in your recipe rotation.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 150 grams)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta for a more traditional touch)
- 2 cups cooked shredded chicken (rotisserie chicken or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Sauté the Onion and Garlic:
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as this can create a bitter taste.
2. Cook the Rice or Orzo:
Pour the chicken broth into the pot and bring it to a gentle boil. Stir in the rice (or orzo pasta) and reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the grains are tender.
3. Prepare the Egg-Lemon Mixture:
While the rice is cooking, whisk the eggs in a medium bowl until frothy. Gradually add the lemon juice, whisking constantly, until fully combined. This mixture will be the key to achieving the soup’s creamy texture.
4. Temper the Egg-Lemon Mixture:
To prevent the eggs from curdling when added to the hot soup, you’ll need to temper the mixture. Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This gentle process warms the eggs gradually, ensuring they blend smoothly with the soup.
5. Combine and Finish:
Once tempered, slowly pour the egg-lemon mixture back into the soup pot, stirring gently to combine. Add the shredded chicken to the pot and allow it to heat through for about 5 minutes. Be careful not to let the soup boil after adding the eggs, as this can cause the creamy texture to break.
6. Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh dill. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- Choose High-Quality Broth:
Since the broth is a primary flavor base for this soup, using a good-quality chicken broth (homemade or store-bought) is key to achieving the best taste. - Shredded Chicken Tips:
Rotisserie chicken works wonderfully here, saving you time and effort. Alternatively, poach chicken breasts in the broth before adding the rice, then shred and return them to the pot. - Avoid Overcooking:
Once the egg-lemon mixture is added, it’s crucial not to let the soup boil. Boiling can cause the eggs to scramble, affecting the texture of the soup. - Rice or Orzo:
If you’re using orzo instead of rice, reduce the cooking time accordingly (about 8-10 minutes for orzo). For a gluten-free option, stick to rice or try gluten-free pasta. - Adjust Consistency:
If the soup feels too thick after adding the egg-lemon mixture, you can thin it out by adding a bit more warm broth. - Lemon Variations:
Meyer lemons can be used for a slightly sweeter and less tart flavor. Alternatively, standard lemons offer the classic tang. - Leftovers:
The soup may thicken as it sits due to the starch in the rice or orzo. Simply add a splash of broth or water when reheating to return it to your desired consistency.