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Mediterranean Lemon Chicken Soup Recipe

Mediterranean Lemon Chicken Soup Recipe
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4.6 from 21 reviews

This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that combines the freshness of lemon with the heartiness of chicken and orzo. The addition of eggs creates a velvety texture, making it a perfect meal for any time of the year.

Ingredients

Units Scale

Main Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (sliced)
  • 2 celery stalks (sliced)
  • 6 cups chicken broth
  • 1 cup cooked shredded chicken
  • 1/2 cup orzo or rice
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Add Broth and Orzo: Stir in the chicken broth and bring to a gentle boil. Add orzo (or rice) and cook until tender, about 10 minutes.
  3. Temper Eggs: In a medium bowl, whisk together the eggs and lemon juice. Slowly add a ladleful of hot soup into the egg mixture while whisking constantly to temper the eggs.
  4. Thicken Soup: Gradually pour the egg mixture into the soup, stirring continuously until the soup thickens slightly—do not boil. Add lemon zest, oregano, salt, and pepper. Simmer for 2 more minutes.
  5. Finish and Serve: Remove from heat, garnish with fresh parsley, and serve hot.

Notes

  • For a creamier texture, add an extra egg or a splash of heavy cream.
  • This soup is naturally gluten-free if made with rice instead of orzo.
  • It also freezes well—just omit the egg mixture until reheating to prevent curdling.

Nutrition

Find it online: https://easy-tapas-recipes.com/mediterranean-lemon-chicken-soup-recipe-2/