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–+ servings
Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup for Cozy Comfort Nights

This Mediterranean Lemon Chicken Soup is a comforting dish combining rich chicken broth and zesty lemons, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and depth to the soup; substitute with any mild vegetable oil if needed.
  • 1 medium Onion Provides a base flavor that enhances the overall dish; use shallots for a milder taste.
  • 3 cloves Garlic Offers aromatic notes; fresh is best, but garlic powder can substitute in a pinch.
  • 6 cups Chicken Broth Forms the flavorful liquid base of the soup; homemade is ideal, with low-sodium options available.
  • 1 cup Uncooked Rice (or Orzo Pasta) Serves as a hearty component; orzo is a traditional substitute for a classic look.
  • 2 cups Cooked Shredded Chicken Adds protein and heartiness; rotisserie or poached chicken works well.
  • 2 large Eggs Enriches the broth with a silky texture during tempering.
  • 2 lemons Juice Provides the signature tang; adjust based on your preference.
  • Salt Essential for flavor; adjust to taste.
  • Pepper Essential for flavor; adjust to taste.
  • Fresh Dill Chopped for garnish and added flavor; you can substitute with parsley if unavailable.
  • Lemon Wedges For serving, enhances presentation and flavor upon serving.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Mediterranean Lemon Chicken Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced medium onion, sautéing for 5-7 minutes until it becomes translucent and fragrant.
  2. Next, stir in 3 minced cloves of garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour in 6 cups of chicken broth and bring the mixture to a boil over high heat. Once boiling, add in 1 cup of uncooked rice or orzo pasta, then reduce the heat to low and let simmer for about 15 minutes.
  4. Once the rice or orzo is cooked, stir in 2 cups of cooked shredded chicken, ensuring it’s warmed through.
  5. In a separate bowl, beat 2 large eggs and mix in the juice of 2 lemons, then gradually whisk in a ladle of hot broth and stir this mixture back into the soup.
  6. Season your Mediterranean Lemon Chicken Soup with salt and pepper to taste, then ladle into bowls, garnishing with fresh dill and lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, temper the eggs slowly with hot broth to ensure a silky texture.

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