Description
A creamy yet dairy-free Mediterranean Lemon Chicken Soup made with an egg-lemon emulsion, tender shredded chicken, and bright lemon juice. It’s cozy, tangy, and ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced (about 150 g)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for about 5 minutes until softened, then sauté garlic for 1–2 minutes until fragrant.
- Pour in chicken broth, bring it to a boil, add rice or orzo, and simmer for 10–12 minutes until tender.
- Whisk the eggs until frothy and slowly whisk in lemon juice.
- Gradually whisk in 1–2 cups of the hot broth into the egg-lemon mixture to temper the eggs, then stir this mixture back into the soup—do not let it boil after this point.
- Stir in shredded chicken and warm it through for about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls, garnish with dill, and serve with lemon wedges.
Notes
- Use rice, orzo, or quinoa depending on your preference.
- Spinach, kale, peas, or shredded carrots can be added for extra nutrition.
- Adjust the lemon juice to taste for a more mellow or bold flavor.
- Swap dill with parsley or thyme for a different herb profile.
- Do not boil the soup after adding the egg-lemon mixture to prevent curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
