Mediterranean Lemon Chicken Soup Recipe | Quick & Zesty Dinner Idea
A creamy, tangy chicken soup with lemon and dill, bringing Mediterranean comfort to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 Portions (Serves 6 bowls)
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 15 ml olive oil
- 1 medium onion, diced (approximately 150 g)
- 2 cloves garlic, minced
- 1.5 liters chicken broth
- 100 g uncooked rice (or substitute with orzo pasta for a traditional variation)
- 300 g cooked, shredded chicken (rotisserie or poached breast)
- 2 large eggs
- 120 ml freshly squeezed lemon juice (juice of 2 lemons)
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add diced onion and cook, stirring occasionally, for about 5 minutes until softened. Add minced garlic and sauté for a further 1–2 minutes until fragrant.
2. Pour in chicken broth and bring to a boil. Add rice (or orzo) and reduce to a simmer. Cook uncovered for 10–12 minutes until rice is tender.
3. While rice cooks, whisk eggs in a medium bowl until frothy. Gradually whisk in lemon juice until fully blended.
4. Carefully ladle 240–480 ml hot broth from the pot into the egg-lemon mixture, whisking constantly to prevent curdling. Once tempered, slowly pour the mixture back into the pot while stirring continuously.
5. Stir in shredded chicken and allow to heat through for approximately 5 minutes, ensuring the soup does not come to a boil. Season with salt and black pepper to taste.
6. Ladle soup into bowls. Garnish with chopped fresh dill and serve alongside lemon wedges.
Notes
Temper the egg-lemon mixture slowly with hot broth to achieve a smooth, creamy texture without scrambling the eggs.
For a nutrient boost and vibrant color, stir in fresh spinach or kale during the final minutes of cooking.
Adjust the lemon juice to taste if a milder or more pronounced citrus flavor is preferred.
Find it online: https://cookingwithramsay.com/mediterranean-lemon-chicken-soup/