Description
A light and flavorful Mediterranean Lemon Chicken Soup featuring tender shredded chicken, orzo or rice, and a bright lemon-egg sauce for a comforting and healthy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (rotisserie or leftover)
- 1/2 cup orzo or white rice
Lemon-Egg Mixture
- 2 large eggs
- Juice of 2 lemons (about 1/4 cup)
Seasonings and Garnish
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 to 7 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Add Broth and Grain: Pour in the chicken broth and bring to a boil. Add the orzo or rice and cook until tender, about 8 to 10 minutes.
- Add Chicken and Oregano: Lower heat to a simmer and stir in shredded chicken and dried oregano.
- Prepare Lemon-Egg Mixture: In a small bowl, whisk together the eggs and lemon juice until smooth.
- Temper Eggs: Slowly ladle about 1/2 cup of hot soup into the egg-lemon mixture while whisking constantly to temper the eggs.
- Combine Mixtures: Gradually pour the tempered egg mixture back into the soup pot, stirring continuously.
- Heat Soup: Cook for another 2 to 3 minutes, ensuring the soup is warm but not boiling to avoid curdling.
- Season and Serve: Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For extra richness, use chicken thighs instead of breast meat.
- This soup can be made dairy-free and gluten-free by using rice instead of orzo.
- Add a handful of fresh spinach at the end of cooking for extra greens.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg
