Mediterranean Lemon Chicken Soup
Ingredients:
For the Soup:
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp ground turmeric (optional, for color & depth)
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup orzo or rice
• 2 large eggs
• Juice of 2 lemons, freshly squeezed
• Salt & black pepper, to taste
• Fresh dill, chopped (for garnish)
• Lemon wedges (for serving)
Instructions:
Step 1: Sauté the Aromatics
1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and garlic, then sauté for 3-4 minutes until softened.
3. Stir in oregano, turmeric, salt, and black pepper to enhance flavor depth.
Step 2: Add the Broth & Chicken
1. Pour in the chicken broth and bring to a gentle boil.
2. Stir in orzo or rice, then reduce heat to low and let simmer for 10-12 minutes until tender.
3. Add shredded chicken and allow it to warm through.
Step 3: Prepare the Lemon-Egg Mixture (Avgolemono Style)
1. In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
2. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly (this tempers the eggs to prevent curdling).
3. Gradually pour the tempered mixture back into the soup, stirring continuously to create a silky, creamy texture.
Step 4: Final Touches & Serving
1. Let the soup simmer for 2 minutes—avoid boiling to maintain the smooth consistency.
2. Taste and adjust seasoning if needed.
3. Garnish with fresh dill and serve hot with lemon wedges on the side.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Facebook Katie recipe