Description
This Mediterranean Lemon Chicken Soup is a creamy, comforting dish infused with fresh lemon juice, tender shredded chicken, and orzo or rice. Inspired by Greek avgolemono, this soup gets its rich texture from a smooth lemon-egg mixture, creating a balance of tangy and savory flavors. Packed with protein, fresh herbs, and nourishing broth, this one-pot meal is perfect for a cozy night or a quick, wholesome dinner.
Ingredients
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
2 large eggs
Juice of 2 lemons, freshly squeezed
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.
- Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in oregano, turmeric, salt, and black pepper.
- Add Broth & Chicken
- Pour in chicken broth and bring to a boil.
- Add orzo or rice and reduce heat to a simmer.
- Cook for 10-12 minutes until the pasta or rice is tender.
- Stir in shredded chicken and let it heat through.
- Prepare the Lemon-Egg Mixture (Avgolemono Style)
- In a bowl, whisk eggs and lemon juice together until smooth.
- Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs.
- Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.
- Finish & Serve
- Simmer for 2 minutes (do not boil) until the soup thickens slightly.
- Garnish with fresh parsley or dill.
- Serve hot and enjoy!
Notes
Vegetarian Option: Replace chicken with extra veggies and use vegetable broth.
Gluten-Free Alternative: Swap orzo with quinoa or gluten-free pasta.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Add extra broth when reheating.
Spice It Up: Add red pepper flakes for a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 4-6 servings
- Calories: 320 kcal
