Description
This Mediterranean lemon chicken soup is a light yet creamy twist on a classic, made with tender chicken, rice, veggies, and a bright egg-lemon finish for a nourishing bowl.
Ingredients
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
1/2 cup uncooked white rice
2 cups cooked, shredded chicken breast
3 large eggs
1/3 cup fresh lemon juice (about 2 lemons)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh dill, for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until softened.
Add garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
Pour in chicken broth and bring to a boil. Add rice, reduce heat, cover, and simmer for 15–20 minutes until rice is tender.
Stir in shredded chicken and keep soup warm over low heat.
In a separate bowl, whisk eggs and lemon juice until smooth.
Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper.
Gradually pour tempered mixture back into the soup while stirring. Keep soup hot but do not boil.
Season with salt and pepper to taste. Garnish with fresh dill, if desired. Serve warm.
Notes
Add baby spinach or kale for extra greens.
Use bone broth for a richer flavor.
Substitute rice with orzo or quinoa for variety.
Don’t boil after adding egg-lemon mixture—heat gently to keep the soup creamy.
Store in the fridge for up to 4 days. Not recommended for freezing due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek-Inspired
