Description
This Mediterranean Lemon Chicken Soup is a comforting yet refreshing dish, bursting with bright citrus flavors and silky richness without using dairy. Inspired by the Greek Avgolemono Soup, this one-pot wonder blends tender shredded chicken, aromatic broth, and a velvety egg-lemon mixture for a creamy texture that’s both light and satisfying. Perfect for any season, this nourishing soup will become a go-to favorite for busy weeknights or cozy evenings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo for a Mediterranean twist)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and black pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges for serving
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft. Stir in garlic and cook for another minute until fragrant.
2. Simmer the Base
Pour in the chicken broth and bring to a gentle boil. Add rice (or orzo) and cook until tender, about 12-15 minutes.
3. Prepare the Egg-Lemon Mixture
In a bowl, whisk the eggs until frothy, then slowly add lemon juice while whisking continuously.
4. Temper the Eggs
Slowly ladle ½ cup of hot broth into the egg-lemon mixture while whisking to prevent curdling. Repeat this process with another ladle of hot broth.
5. Combine & Finish
Gradually pour the tempered egg mixture back into the soup, stirring continuously. Reduce heat to low and add shredded chicken. Do not boil the soup after adding the eggs.
6. Season & Serve
Taste and season with salt and black pepper. Serve hot, garnished with fresh dill and lemon wedges.
Notes
- Make It Creamier: Stir in a splash of coconut milk or heavy cream for extra richness.
- Boost Nutrition: Add fresh spinach or kale at the end for a nutrient boost.
- Spicy Twist: A pinch of red pepper flakes or smoked paprika adds depth.
- Storage: Best enjoyed fresh, but can be refrigerated for up to 3 days. Avoid freezing due to the egg-based broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek