Description
Discover the warmth of Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine. This delightful soup embodies a perfect harmony of flavors, blending zesty lemon with tender chicken and aromatic herbs. Ideal for chilly nights or when you crave comfort food, this soup’s creamy texture is achieved without cream, making it a guilt-free indulgence. Each spoonful is an uplifting experience that brightens any meal with its vibrant essence. Easy to prepare and customizable, this recipe is a go-to for busy weeknights or special gatherings. With fresh dill and a splash of lemon juice as finishing touches, you’ll find yourself reaching for seconds!
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium onion (diced, ~150 g)
- 2 cloves garlic (minced)
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or substitute with orzo pasta)
- 2 cups (300 g) cooked shredded chicken
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and pepper to taste
- Fresh dill (chopped)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion for 5 minutes until softened; add minced garlic and cook for another 1–2 minutes.
- Pour in chicken broth and bring to a boil. Add rice (or orzo) and simmer for 10–12 minutes until tender.
- Whisk eggs in a medium bowl until frothy. Gradually whisk in lemon juice.
- Temper the egg-lemon mixture by slowly adding hot broth while whisking constantly; then pour back into the pot.
- Stir in shredded chicken and heat through for about 5 minutes without boiling. Season to taste with salt and pepper.
- Serve hot, garnished with fresh dill and lemon wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 1g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 140mg
Keywords: You can substitute rice with quinoa or lentils for different textures. Add leafy greens like spinach or kale for added nutrition.