Step 1: Prepare the Aromatics

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
  3. Stir in the minced garlic and cook for another minute.

Step 2: Build the Broth

  1. Pour in the chicken stock and bring it to a gentle boil.
  2. Add the shredded chicken to the pot.
  3. Stir in the rice (or orzo) and season with salt and black pepper to taste.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the rice is tender.

Step 3: Prepare the Lemon-Egg Mixture

This step gives the soup its creamy texture without adding cream.

  1. In a medium bowl, whisk together the eggs and lemon juice until well combined.
  2. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly. This step, called tempering, prevents the eggs from curdling when added to the soup.

Step 4: Finish the Soup

  1. Gradually pour the tempered egg-lemon mixture back into the soup, stirring constantly.
  2. Allow the soup to heat through on low (do not boil) for 2–3 minutes. This will slightly thicken the broth and infuse it with a creamy, tangy flavor.

Step 5: Taste and Adjust

  1. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  2. Remove from heat and let the soup rest for a few minutes.

Serving Suggestions

  • Ladle the soup into bowls, ensuring each serving includes a generous portion of chicken, rice (or orzo), and vegetables.
  • Garnish with fresh parsley, dill, and a lemon wedge for added brightness.
  • Serve with warm crusty bread or pita for dipping.

Tips for Success

  1. Cooked Chicken Options: Use leftover roasted chicken, rotisserie chicken, or poached chicken breast for convenience.
  2. Rice or Orzo Choice: Both options work beautifully, but adjust the cooking time based on your preference.
  3. Control the Consistency: Add more stock if the soup becomes too thick after adding the rice or orzo.
  4. Avoid Overheating: Once the egg-lemon mixture is added, do not let the soup boil, as it can curdle the eggs.

Variations to Try

  1. Vegetarian Option: Substitute the chicken with chickpeas and use vegetable stock instead of chicken stock.
  2. Low-Carb Version: Replace rice or orzo with cauliflower rice.
  3. Herbal Twist: Add a sprig of rosemary or thyme during cooking for a deeper herbal note.
  4. Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicier version.

Nutritional Benefits

  • High Protein: Chicken provides lean protein essential for muscle repair and energy.
  • Rich in Vitamins: The lemon juice, vegetables, and fresh herbs offer vitamin C, antioxidants, and other nutrients.
  • Easily Digestible: This soup is light yet filling, making it ideal for anyone recovering from illness or seeking a soothing meal.

Why Mediterranean Lemon Chicken Soup?

This soup stands out for its bright, tangy flavors and silky texture. It’s the perfect blend of comfort and refreshment, making it a favorite across Mediterranean households. Whether you’re craving something hearty yet light or looking to elevate your soup game, this recipe is a must-try.

Make this Mediterranean lemon chicken soup a staple in your kitchen, and enjoy the balance of health and flavor in every spoonful!