Description
A comforting and zesty Mediterranean Lemon Chicken Soup, perfect for a chilly evening. This soup features tender chicken, aromatic herbs, and a creamy texture from a simple tempering process.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 cup uncooked rice or orzo pasta
- 1/4 cup fresh lemon juice
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a boil. Add chicken breasts and cook until cooked through, about 15-20 minutes. Remove chicken from the pot, shred it, and return it to the pot.
- Stir in rice or orzo and cook according to package directions, or until tender.
- In a small bowl, whisk together lemon juice and beaten eggs. Gradually ladle about 1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the pot, stirring constantly. Do not boil after adding the egg mixture, or the eggs may curdle.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a gluten-free version, ensure your rice or orzo is certified gluten-free.
- Adjust lemon juice to your preference for tanginess.
- You can use shredded rotisserie chicken for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg