Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that combines the brightness of lemon with the heartiness of chicken and orzo. A perfect soup for any time of year!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- ½ cup orzo or rice
- 1 teaspoon dried oregano
- ½ teaspoon turmeric (optional, for color)
- 1 bay leaf
- Salt and pepper to taste
For the Egg-Lemon Mixture:
- 2 large eggs
- ¼ cup fresh lemon juice
For Garnish:
- 2 tablespoons chopped fresh dill
- Lemon slices and extra dill (optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly. Pour in chicken broth, add chicken, orzo, oregano, turmeric, bay leaf, salt, and pepper. Simmer until chicken is cooked through.
- Prepare the Egg-Lemon Mixture: In a small bowl, whisk eggs and lemon juice. Slowly temper the mixture with hot broth and then stir it into the soup.
- Finish the Soup: Shred the chicken, return it to the pot, and stir in fresh dill. Adjust seasoning and serve hot, garnished with lemon slices and dill.
Notes
- For a thicker soup, reduce broth slightly or increase orzo to ¾ cup.
- You can use pre-cooked shredded chicken for a faster version.
- This soup freezes well—just omit the eggs and add them after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
