Description
Mediterranean lemon chicken soup brings zesty comfort to your table with its bright, hearty flavors. Creamy broth, tender chicken, and tangy lemon create a soul-warming dish that transports you to sunny Greek coastal kitchens.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 large eggs
Vegetables and Aromatics:
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
Liquids, Grains, and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 6 cups (1.4 liters) chicken broth
- 1 cup (240 milliliters) orzo or rice
- 2 lemons (freshly squeezed juice)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric (optional, for color & depth)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley or dill (chopped, for garnish)
Instructions
- Prepare the aromatic base by warming olive oil in a spacious cooking vessel over moderate heat. Introduce finely chopped onions, minced garlic, diced carrots, and sliced celery, allowing them to soften and release their fragrant essence. Enhance the mixture with a sprinkle of oregano, turmeric, salt, and freshly ground black pepper.
- Flood the vegetable medley with rich chicken broth, elevating the temperature until the liquid reaches a vigorous boil. Incorporate orzo or rice, then reduce the thermal intensity to a gentle simmer. Allow the starch to become tender and plump, typically requiring 10-12 minutes of patient cooking.
- Introduce shredded chicken into the simmering liquid, permitting the protein to warm thoroughly and absorb the surrounding flavors. While the chicken nestles into the broth, create a silky liaison by whisking eggs with bright, zesty lemon juice in a separate container.
- Carefully temper the egg mixture by gradually introducing hot broth, whisking continuously to prevent unwelcome curdling. Slowly integrate this creamy emulsion back into the soup, stirring methodically to achieve a luxurious, velvety consistency.
- Allow the soup to hover just below boiling point for two additional minutes, which will gently thicken the broth. Finish the culinary creation by generously scattering fresh parsley or delicate dill across the surface, creating a vibrant visual and flavor finale.
Notes
- Temper eggs carefully by slowly adding hot broth to prevent scrambling, creating a silky smooth texture.
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains the Mediterranean flavor profile.
- Use gluten-free orzo or quinoa to make the recipe suitable for those with gluten sensitivities.
- Enhance soup’s richness by adding a dollop of Greek yogurt or a sprinkle of crumbled feta cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg