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Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup for a Cozy Night In

A comforting Mediterranean Lemon Chicken Soup, perfect for chilly evenings, featuring tender chicken, fluffy rice, and zesty lemon flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and depth of flavor. Substitute with vegetable oil for a lighter option.
  • 150 g Medium Onion, diced Provides a base flavor and sweetness. Any sweet onion can be used as a substitute.
  • 2 cloves Garlic, minced Enhances the soup with aromatic qualities.
  • 6 cups Chicken Broth Forms the soup's base, use vegetable broth for a vegetarian version.
For the Heartiness
  • 0.5 cup Uncooked Rice Adds heartiness to the soup. Orzo pasta can be used for a traditional Mediterranean touch.
  • 300 g Cooked Shredded Chicken Provides protein and texture. Rotisserie chicken is a great time-saver.
For the Enrichment
  • 2 Large Eggs Used for tempering and enriching the soup, creating a silky texture.
  • 0.5 cup Juice of Lemons Brings brightness and acidity to balance flavors.
For the Finishing Touches
  • Salt Essential seasoning for flavor enhancement.
  • Pepper Essential seasoning for flavor enhancement.
  • Fresh Dill Adds a fresh, herby note. Use parsley as an alternative.
  • Lemon Wedges Enhances flavor when served with the soup.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Mediterranean Lemon Chicken Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 150 grams of diced onion and 2 cloves of minced garlic, stirring frequently. Cook for about 5 minutes until the onion is translucent and fragrant.
  2. Pour in 6 cups of chicken broth, stirring to combine with the sautéed aromatics. Increase the heat slightly and bring to a gentle simmer.
  3. Stir in ½ cup of uncooked rice and allow to simmer for 15-20 minutes or until the rice is tender.
  4. Add 2 cups of cooked shredded chicken and let the soup simmer for an additional 5 minutes.
  5. In a separate bowl, whisk together 2 large eggs and the juice of 2 lemons. Gradually scoop a ladle of hot soup into the egg mixture while whisking continuously.
  6. Slowly pour the tempered egg mixture back into the pot, stirring quickly to incorporate it without curdling. Add salt and pepper to taste.
  7. Ladle the warm soup into bowls, garnishing each with fresh dill and serving with lemon wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove. The soup can also be frozen for up to 3 months, but add the eggs and lemon juice after reheating.

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