Description
This Mediterranean lemon chicken soup is a bright, zesty, and comforting meal inspired by Greek avgolemono. With tender chicken, fresh lemon, eggs for creaminess, and a hearty base of vegetables and rice, it’s a healthy, naturally gluten-free soup perfect for any occasion.
Ingredients
- 2 tablespoons olive oil (extra-virgin preferred)
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, peeled and chopped (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 cup uncooked white rice (jasmine or arborio recommended)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
- 2 large eggs, room temperature
- 1/3 cup fresh lemon juice (about 2–3 large lemons)
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh dill or parsley (plus more for serving)
- Lemon wedges, for serving
Instructions
- Dice the onion, carrots, and celery into small, even pieces. Shred or chop the cooked chicken. Mince the garlic, zest and juice your lemons, and set everything aside.
- Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook, stirring often, until softened but not browned, about 5–7 minutes. Add minced garlic and cook for another minute.
- Pour in chicken broth, add bay leaf, oregano, and rice. Stir, scraping up any browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15–18 minutes, until rice is just tender.
- Stir in cooked chicken and simmer for another 2–3 minutes to warm through. Remove the bay leaf.
- In a medium bowl, whisk together eggs, lemon juice, and lemon zest (if using) until frothy and well combined.
- Slowly ladle about 1 cup of hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Turn the soup’s heat to low. Slowly pour the tempered egg-lemon mixture into the pot, stirring gently. Let the soup warm through for 2–3 minutes, but do not boil.
- Taste and add salt and pepper as needed. Stir in fresh dill or parsley. Remove from heat.
- Ladle into bowls, garnish with extra herbs and lemon wedges. Serve hot and enjoy!
Notes
For best results, temper the eggs slowly to avoid curdling. Use rotisserie chicken for convenience. The soup thickens as it cools; add a splash of broth or water when reheating. Fresh herbs add brightness—add them at the end. For a vegetarian version, substitute chickpeas and use vegetable broth. Soup can be frozen before adding the egg-lemon mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 2 cups
- Calories: 230
- Sugar: 3
- Sodium: 600
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 20
Keywords: lemon chicken soup, Mediterranean soup, avgolemono, healthy chicken soup, gluten-free soup, comfort food, Greek soup, easy soup recipe, high protein soup, dairy-free soup