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This bright and comforting Mediterranean Lemon Chicken Soup is a refreshing twist on classic chicken soup traditions. Inspired by the Greek avgolemono, it brings together simple ingredients to create a silky broth bursting with citrus and fresh dill. From cozy winter days to light spring lunches, this recipe always has a place at my table.
I first tried this recipe after a trip to Athens and was instantly hooked by its refreshing acidity and velvety texture. Now I make it whenever life calls for a little extra sunshine in a bowl.
Ingredients
- Olive oil: Adds richness to the base and helps soften aromatics. Choose a fruity extra virgin olive oil for best results.
- Medium onion: Diced for sweetness and depth. Look for onions that are firm and heavy.
- Garlic: Gives savory warmth. Fresh garlic cloves will offer a punchier flavor than pre-minced.
- Chicken broth: Provides the foundation. Opt for low-sodium so you can control the seasoning.
- Uncooked rice: Makes the soup heartier. Basmati or long grain white rice cooks up fluffy and is less likely to get mushy. Orzo pasta can also be used for a more traditional taste. Choose a high-quality brand for best texture.
- Cooked shredded chicken: Creates the body of the soup. Rotisserie chicken or simple poached chicken breast both work beautifully. Use juicy pieces for the best result.
- Large eggs: Are the secret to creamy richness. Look for fresh eggs with bright yolks.
- Juice of fresh lemons: Adds tang and brightness. Juicy ripe lemons will give the most flavor.
- Salt and pepper: Enhance every ingredient. Opt for flaky salt and freshly ground pepper.
- Fresh dill: Lends fresh herbal aroma. Always use bright green sprigs with no wilting.
- Lemon wedges: Perfect for serving and an extra flavor boost.
Step-by-Step Instructions
- Sauté the Onion and Garlic:
- Pour olive oil into a large heavy-bottomed pot and set it over medium heat. Once hot, tip in the diced onion and stir frequently for around 5 minutes, letting the onion get soft and translucent but not browned. Add the minced garlic and stir for 1 to 2 minutes more, just until its fragrance blossoms. This slow cooking helps lay the foundation for deep flavor.
- Cook the Rice or Orzo:
- Measure in the chicken broth and raise the heat to bring the pot to a gentle boil. Once bubbling, add the uncooked rice or orzo, then stir. Reduce your heat to maintain a steady but gentle simmer. Cover partially and let it cook undisturbed for 10 to 12 minutes until the grains are fully tender. The aroma at this step is already irresistible.
- Prepare the Egg Lemon Mixture:
- As the rice cooks, crack the eggs into a bowl and whisk thoroughly until they are frothy and well combined. Slowly drizzle the fresh lemon juice in while continuing to whisk. The mixture should become smooth and pale. This is the secret to that signature creamy finish.
- Temper the Egg Lemon Mixture:
- Never rush this step. For a perfectly creamy soup with no scrambled eggs, use a ladle to slowly pour 1 to 2 cups of the hot broth into the egg lemon mixture, whisking the entire time. This gradual warming or tempering ensures the eggs blend in seamlessly. When finished, stir the tempered egg mixture into the pot in a slow steady stream.
- Add Chicken and Season:
- Fold the shredded chicken into the creamy lemon broth. Gently stir and let sit over low heat for about 5 minutes until the chicken is warmed through. Do not let the soup come to a boil after adding eggs to preserve its silkiness. Now taste and season with plenty of salt and freshly ground pepper until it sings with flavor.
- Serve and Garnish:
- Use a ladle to pour the soup into wide bowls. Top each bowl with a small shower of fresh chopped dill and tuck in several lemon wedges on the side for a final punch of acid. Eat immediately while it’s steaming hot and aromatic.
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My favorite part about this dish has to be the playful tang of lemon cutting through the creaminess. Every single time I make this soup, the aroma instantly transports me to my grandmother’s sunlit kitchen where we would squeeze fresh lemons straight off her little tree.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to three days. The texture may thicken slightly after chilling. If so, simply stir in a splash of extra broth or water when reheating. Warm gently over low heat and avoid boiling to keep the egg base silky. This soup freezes better before you add the egg lemon mixture. For make-ahead batches, stop after cooking the rice and chicken, then cool and freeze. Add the egg lemon mixture only when reheating for best results.
Easy Ingredient Substitutions
Rice can be swapped out for orzo pasta for an even more classic Mediterranean feel. Quinoa works too if you want more protein. If fresh dill is unavailable, try fresh parsley or a few green onion tops for a similar herby lift. Leftover turkey can take the place of chicken in a pinch and brings a richer flavor. If you need a vegetarian version, try using vegetable broth and chickpeas instead of chicken. You will end up with a totally different but delicious soup.
Serving Suggestions
This soup shines as a nourishing main for lunch or a light supper. Pair with a crisp Greek village salad and slices of rustic sourdough for a meal that never gets old. For special occasions, serve with a sprinkle of feta cheese and a swirl of extra virgin olive oil. If you have leftovers, try reheating for a satisfying midweek lunch. Sometimes I will toss in a handful of baby spinach at the end for a touch more color and nutrition.
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This Mediterranean Lemon Chicken Soup makes every spoonful feel like a warm, sunny day even in the coldest months.
Frequently Asked Questions
- → Can I substitute orzo for rice?
Yes, orzo pasta makes a wonderful swap for rice and adds a more traditional Mediterranean touch.
- → How do I prevent the eggs from curdling?
Temper the egg-lemon mixture by gradually whisking in hot broth before adding it back to the pot, ensuring a creamy texture.
- → What type of chicken can I use?
Shredded rotisserie or poached chicken breast both work beautifully for this soup.
- → Do I need fresh dill?
Fresh dill adds aromatic flavor, but if unavailable, you can omit it or try a pinch of dried dill as a substitute.
- → Can I make this ahead of time?
You can prepare the soup ahead, but it's best enjoyed fresh to maintain the creamy texture derived from the eggs and lemon.