Description
This Mediterranean Lemon Chicken Soup is a comforting and vibrant dish featuring tender shredded chicken, bright lemon, and a creamy egg-based sauce, known as avgolemono. With a base of sautéed aromatics, chicken broth, and orzo or rice, this soup is both hearty and refreshing, perfect for a cozy lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric (optional, for color & depth)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup orzo or rice
Egg-Lemon Mixture
- 2 large eggs
- Juice of 2 lemons, freshly squeezed
Seasoning and Garnish
- Salt & black pepper, to taste
- Fresh parsley or dill, chopped, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat until shimmering. Add finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Season the Vegetables: Stir in dried oregano, optional ground turmeric for added color and depth, and season with salt and black pepper to taste. Mix well to combine the flavors.
- Add Broth and Bring to Boil: Pour in 6 cups of chicken broth, increase the heat to bring the mixture to a boil.
- Add Orzo or Rice: Once boiling, add 1 cup of orzo or rice to the pot. Reduce the heat to a simmer and cook gently for 10-12 minutes, or until the pasta or rice is tender but not mushy.
- Add Shredded Chicken: Stir in the 2 cups of cooked shredded chicken. Allow it to heat through for a few minutes while maintaining a simmer.
- Prepare Lemon-Egg Mixture (Avgolemono Style): In a separate bowl, whisk together 2 large eggs and the juice of 2 freshly squeezed lemons until smooth and fully combined.
- Temper the Eggs: Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This gradual warming prevents the eggs from curdling.
- Incorporate Egg Mixture into Soup: Gradually pour the tempered egg mixture back into the pot of soup, stirring constantly to ensure a creamy and smooth texture. Avoid boiling after this step to prevent scrambling the eggs.
- Finish Simmering: Let the soup simmer gently for an additional 2 minutes to thicken slightly and allow flavors to meld, but do not let it boil.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley or dill as preferred. Serve the soup hot and enjoy the bright, comforting flavors.
Notes
- You can use either orzo or rice based on your preference; orzo cooks faster and adds a pasta-like texture, while rice gives a heartier feel.
- Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken will work.
- Do not boil the soup after adding the egg-lemon mixture to avoid curdling the eggs.
- Turmeric is optional but adds a lovely golden color and gentle earthiness.
- Adjust seasoning with salt and black pepper at the end if needed.
