Description
This Mediterranean Lemon Chicken Soup is a comforting, bright, and creamy dish featuring tender shredded chicken, aromatic vegetables, and a luscious lemon-egg mixture known as avgolemono. Perfect for a quick and nutritious meal, this soup combines warm spices, fresh lemon juice, and tender orzo or rice for a delightful taste of Mediterranean home cooking.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric (optional, for color & depth)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup orzo or rice
Lemon-Egg Mixture
- 2 large eggs
- Juice of 2 lemons, freshly squeezed
Seasonings & Garnish
- Salt & black pepper, to taste
- Fresh parsley or dill, chopped, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in dried oregano, ground turmeric (optional), salt, and black pepper to the sautéed vegetables, mixing well to combine the flavors.
- Add Broth & Chicken: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Add Orzo or Rice: Add the orzo or rice to the boiling broth, then reduce the heat to a simmer.
- Cook Pasta or Rice: Let the soup simmer gently for 10-12 minutes, or until the orzo or rice is tender but not mushy.
- Add Shredded Chicken: Stir in the cooked shredded chicken and allow it to heat through evenly.
- Prepare the Lemon-Egg Mixture (Avgolemono Style): In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until smooth and combined.
- Temper the Eggs: Slowly ladle about 1 cup of the hot soup broth into the lemon-egg mixture while whisking continuously. This tempers the eggs and prevents curdling.
- Combine Mixture with Soup: Gradually pour the tempered lemon-egg mixture back into the soup pot, stirring constantly to create a creamy texture.
- Finish & Thicken: Simmer the soup gently for 2 more minutes, taking care not to let it boil, until the soup slightly thickens.
- Garnish & Serve: Remove from heat, garnish with freshly chopped parsley or dill, serve hot, and enjoy your Mediterranean Lemon Chicken Soup!
Notes
- Use rotisserie or leftover cooked chicken for convenience and flavor.
- Ground turmeric adds a lovely golden color and subtle depth but can be omitted if unavailable.
- Do not boil the soup after adding the lemon-egg mixture to avoid curdling.
- Orzo gives a traditional feel, but rice can be used as a gluten-free alternative.
- Adjust lemon juice to taste if you prefer a more or less tangy flavor.
