Description
This Mediterranean Lemon Chicken Soup is light, comforting, and beautifully creamy without using any cream. Inspired by classic Greek flavors, it combines tender chicken, rice, fresh lemon, and eggs to create a silky, warming soup that’s perfect for any season.
Introduction
Known for its bright citrus flavor and smooth texture, this soup is both nourishing and satisfying. It’s ideal for cozy dinners, cold days, or whenever you want something fresh yet comforting. Simple ingredients come together to create a timeless, elegant dish.
Why You’ll Love This Recipe
It’s naturally creamy, full of lemony freshness, and easy to make with pantry staples. This soup feels light but filling and is gentle on the stomach while still being packed with flavor.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken (or rotisserie chicken)
½ cup uncooked white rice or orzo pasta
2 large eggs
Juice of 2 lemons, freshly squeezed
Zest of 1 lemon
Salt and black pepper, to taste
2 tablespoons fresh dill, chopped (optional)
Lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Add the garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the rice (or orzo) and cook until tender, about 15–20 minutes.
Stir in the shredded chicken and reduce the heat to low.
In a bowl, whisk the eggs with the lemon juice until pale and slightly frothy.
Slowly ladle 1–2 cups of the hot broth into the egg mixture while whisking constantly. This step is important to prevent the eggs from curdling.
Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Keep the heat very low and cook for a few minutes until the soup becomes slightly thick and creamy. Do not allow it to boil.
Season with salt, black pepper, and lemon zest to taste.
Variations
Use orzo instead of rice for a more traditional texture.
Add spinach or kale at the end for extra nutrition.
Replace dill with parsley if preferred.
Tips for Best Results
Always keep the heat low after adding the egg mixture.
Fresh lemon juice is essential for the best flavor.
Stir gently to maintain the smooth, creamy texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling.
Serving Suggestions
Serve hot with lemon wedges on the side.
Pair with crusty bread or warm pita.
Garnish with fresh dill for extra freshness.
FAQs
Can I make this soup ahead of time?
Yes, but reheat gently to avoid breaking the texture.
Can I freeze this soup?
Freezing is not recommended due to the egg-lemon base.
Is this soup gluten-free?
Yes, if made with rice instead of orzo.
Conclusion
Mediterranean Lemon Chicken Soup is a perfect balance of comfort and freshness. With its silky texture and bright lemon flavor, it’s a timeless recipe you’ll return to again and again.