Mediterranean Lemon Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
15 ml olive oil
02 -
1 medium onion, diced (approximately 150 g)
03 -
2 cloves garlic, minced
04 -
1.5 litres chicken broth
05 -
100 g uncooked rice or orzo pasta
06 -
300 g cooked shredded chicken
→ Egg-Lemon Mixture
07 -
2 large eggs
08 -
120 ml freshly squeezed lemon juice
→ Seasoning and Garnish
09 -
Salt and black pepper, to taste
10 -
Fresh dill, chopped, for garnish
11 -
Lemon wedges, for serving
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant.
02 -
Pour in chicken broth and bring to a boil. Stir in rice or orzo. Reduce heat and simmer for 10-12 minutes, until tender.
03 -
In a bowl, vigorously whisk eggs until frothy. Gradually incorporate freshly squeezed lemon juice while whisking continuously.
04 -
Slowly ladle 250-500 ml of hot broth into the egg-lemon mixture, whisking constantly to prevent curdling. Gradually pour the tempered mixture back into the pot, stirring continuously.
05 -
Stir shredded chicken into the pot and gently heat through for 5 minutes. Do not allow the soup to boil after adding the egg mixture. Season with salt and black pepper according to taste.
06 -
Ladle soup into bowls, garnish with freshly chopped dill, and serve with lemon wedges alongside.
# Notes:
01 -
Tempering prevents the eggs from scrambling and creates a creamy texture.
02 -
For a more traditional approach, substitute rice with orzo pasta.
03 -
Garnishing with fresh dill provides aromatic brightness and Mediterranean character.