Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish combining tender chicken, aromatic vegetables, and a bright lemon-egg (avgolemono) sauce. Perfect for a cozy meal, this soup is both hearty and refreshing with a creamy texture achieved without cream.
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
Seasoning and 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.
- Cook Vegetables: Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in oregano, turmeric, salt, and black pepper to blend the flavors.
- Add Broth and Bring to Boil: Pour in chicken broth and bring the mixture to a boil over medium-high heat.
- Add Orzo or Rice: Once boiling, add your choice of orzo or rice and reduce heat to a gentle simmer.
- Simmer Until Tender: Cook the pasta or rice for 10-12 minutes, until tender but not mushy.
- Add Chicken: Stir in the cooked shredded chicken and allow it to heat thoroughly.
- Prepare Lemon-Egg Mixture: In a small bowl, whisk together eggs and freshly squeezed lemon juice until smooth and combined.
- Temper the Eggs: Slowly ladle about 1 cup of hot soup broth into the egg-lemon mixture, whisking constantly to prevent curdling.
- Incorporate Mixture into Soup: Gradually pour the tempered egg mixture back into the pot, stirring continuously to achieve a creamy texture.
- Finish Cooking: Simmer the soup gently for 2 minutes without boiling to let it thicken slightly and fully incorporate flavors.
- Garnish and Serve: Remove from heat, garnish with fresh chopped parsley or dill, then serve hot and enjoy your Mediterranean Lemon Chicken Soup!
Notes
- Use rotisserie chicken for faster prep and added flavor.
- If using rice, be sure to keep an eye to prevent overcooking and turning mushy.
- The turmeric is optional but adds a lovely golden color and subtle earthiness.
- Do not boil the soup after adding the egg-lemon mixture to avoid curdling.
- You can substitute orzo with rice or small pasta shapes as preferred.
