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.