Description
Hearty Mediterranean lemon chicken soup brings zesty sunshine to your bowl, delivering comfort with each spoonful. Mediterranean flavors dance through tender chicken, bright herbs, and silky broth, inviting you to savor a delightful culinary journey.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken
- 2 large eggs
Vegetables and Aromatics:
- 1 small onion
- 2 cloves garlic
- 2 carrots
- 2 celery stalks
Base and Seasonings:
- 6 cups (1.4 liters) chicken broth
- 2 tablespoons (30 milliliters) olive oil
- 1 cup (170 grams) orzo or rice
- 2 lemons (juice)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- Salt (to taste)
- Black pepper (to taste)
Garnish:
- Fresh parsley or dill (chopped)
Instructions
- Warm olive oil in a spacious pot over medium heat, introducing diced onions, minced garlic, chopped carrots, and sliced celery. Sauté for 3-4 minutes until vegetables become translucent and fragrant. Sprinkle oregano, turmeric, salt, and black pepper, stirring to distribute seasonings evenly.
- Pour chicken broth into the pot and increase heat to achieve a rolling boil. Add orzo or rice, then reduce temperature to a gentle simmer. Allow grains to cook for 10-12 minutes, developing tenderness while absorbing the aromatic liquid.
- Incorporate shredded chicken into the simmering soup, letting the protein warm through and meld with surrounding flavors.
- Create a silky lemon-egg emulsion by vigorously whisking eggs and fresh lemon juice in a separate bowl until smooth and pale. Carefully introduce a cup of hot broth into the egg mixture, whisking continuously to prevent curdling.
- Slowly stream the tempered egg mixture back into the soup, stirring consistently to maintain a creamy, uniform texture. Maintain a low simmer for an additional 2 minutes, allowing the soup to thicken slightly without reaching a boil.
- Remove from heat and garnish with freshly chopped parsley or dill. Serve immediately while piping hot, offering a comforting Mediterranean-inspired culinary experience.
Notes
- Carefully temper eggs by slowly adding hot broth while whisking to prevent scrambling and ensure a silky, creamy texture.
- Choose gluten-free orzo or rice alternatives like quinoa or cauliflower rice for those with dietary restrictions.
- Use bone broth instead of regular chicken broth to boost protein and add deeper, richer flavor to the soup.
- Remove chicken skin before shredding to reduce fat content and create a lighter, healthier version of the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg