Description
Mediterranean Lemon Chicken Soup is a comforting, zesty, and creamy soup featuring tender shredded chicken, aromatic vegetables, and a bright lemon-egg (avgolemono) mixture that adds a silky texture and vibrant flavor. This quick and easy soup combines healthy ingredients and Mediterranean herbs to create a nourishing and satisfying meal perfect for any time of year.
Ingredients
Scale
Aromatics and Vegetables
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Seasonings and Broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric (optional, for color & depth)
- 6 cups chicken broth
- Salt & black pepper, to taste
Main Soup Ingredients
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup orzo or rice
Avgolemono (Lemon-Egg Mixture)
- 2 large eggs
- Juice of 2 lemons, freshly squeezed
Garnish
- 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 onions, minced garlic, diced carrots, and diced celery. Sauté the mixture for 3-4 minutes until the vegetables are softened and fragrant.
- Add Seasonings: Stir in the dried oregano, ground turmeric (if using), salt, and black pepper to the sautéed vegetables. This boosts the flavor and aroma of the soup base.
- Add Broth & Chicken: Pour in 6 cups of chicken broth and bring the mixture to a boil. Then add 2 cups of cooked shredded chicken (rotisserie chicken works perfectly) for protein richness.
- Add Orzo or Rice: Add 1 cup of orzo or rice to the boiling soup. Reduce the heat to a simmer and cook for 10-12 minutes until the pasta or rice is tender and cooked through.
- Incorporate Chicken & Heat Through: Stir in the shredded chicken if added separately or allow the chicken already in the broth to warm fully through the simmering process.
- Prepare the Lemon-Egg Mixture (Avgolemono Style): In a separate bowl, whisk together 2 large eggs and the juice of 2 freshly squeezed lemons until smooth and creamy.
- Temper the Eggs: Slowly ladle about 1 cup of hot broth from the soup into the lemon-egg mixture while whisking continuously. This step prevents the eggs from curdling when added to the soup.
- Combine Mixtures: Gradually pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly to achieve a creamy texture throughout the soup.
- Finish & Serve: Let the soup simmer gently for 2 minutes; do not let it boil to avoid curdling. The soup will thicken slightly and become velvety.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley or dill. Serve the soup hot for best flavor and enjoyment.
Notes
- If you prefer a thicker soup, use orzo instead of rice, as it releases more starch.
- Turmeric is optional but adds a beautiful golden color and a subtle earthiness to the soup.
- Be careful when tempering the eggs with hot broth to avoid scrambling.
- This soup stores well and can be refrigerated for up to 3 days; reheat gently to prevent curdling.
- For a gluten-free version, substitute the orzo with rice or gluten-free pasta.
