Description
Mediterranean Lemon Chicken Soup is a comforting and tangy Greek-inspired dish combining tender chicken, fresh vegetables, and a bright lemon-egg sauce called avgolemono. This light yet hearty soup is perfect for a healthy lunch or dinner, delivering rich flavors with an easy stovetop method.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (rotisserie or poached)
- ½ cup orzo or rice
Avgolemono Sauce
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional minute.
- Simmer Broth and Orzo: Pour in the chicken broth and bring the mixture to a boil. Add the orzo or rice, reduce heat to low to maintain a gentle simmer, and cook for 8 to 10 minutes until the pasta or rice is tender.
- Add Chicken: Stir in the cooked shredded chicken and continue simmering for 2 to 3 minutes to heat the chicken through.
- Prepare Avgolemono: In a small bowl, whisk together the eggs and fresh lemon juice. To temper the eggs, slowly drizzle in about ½ cup of the hot broth from the soup while continuously whisking to prevent curdling.
- Incorporate Egg Mixture: Gradually stir the tempered egg and lemon mixture back into the soup pot. Simmer gently on low heat for 1 to 2 minutes until the soup thickens slightly—avoid boiling to prevent scrambling the eggs.
- Season and Garnish: Season the soup with salt and black pepper to your preference. Stir in the chopped fresh dill or parsley for a bright finishing touch. Serve the soup hot, optionally with warm pita or crusty bread.
Notes
- This soup is inspired by the traditional Greek avgolemono, known for its creamy, tangy flavor from lemon and eggs.
- For extra richness, add a splash of cream or a drizzle of additional olive oil just before serving.
- Pairs wonderfully with warm pita bread or crusty bread to soak up the flavorful broth.
- Use rice instead of orzo to make this soup gluten-free.
