Description
This Mediterranean Lemon Chicken Soup is a light yet hearty dish, full of bright flavors from fresh lemon and tender chicken. The addition of orzo or rice and the creamy lemon-egg mixture (Avgolemono style) creates a rich, satisfying soup perfect for any time of the year. It’s a warm, healthy, and comforting meal!
Ingredients
For the Soup:
• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 teaspoon dried oregano
• ½ teaspoon ground turmeric (optional, for color & depth)
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup orzo or rice
• 2 large eggs
• Juice of 2 lemons (freshly squeezed)
• Salt & black pepper (to taste)
• Fresh parsley or dill (chopped, for garnish)
Instructions
-
Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in oregano, turmeric, salt, and black pepper.
-
Add the Broth & Chicken:
- Pour in chicken broth and bring to a boil.
- Add orzo or rice and reduce heat to a simmer. Cook for 10-12 minutes until the pasta or rice is tender.
- Stir in shredded chicken and let it heat through.
-
Make the Lemon-Egg Mixture (Avgolemono Style):
- In a bowl, whisk eggs and lemon juice together until smooth.
- Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs (prevents curdling).
- Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.
-
Finish & Serve:
- Simmer for 2 minutes (do not boil) until the soup thickens slightly.
- Garnish with fresh parsley or dill and serve hot. Enjoy!
Notes
- If you prefer, you can substitute rice for orzo or vice versa. Both options work wonderfully!
- You can use leftover rotisserie chicken for a quicker preparation.
- If you prefer a thicker soup, you can add more rice or orzo, but be mindful to adjust the broth accordingly.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 290kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 130mg