Description
A bright and comforting Mediterranean lemon chicken soup featuring tender chicken breasts, fresh lemon juice, and aromatic herbs. This light yet satisfying soup is enriched with rice or orzo and finished with a classic egg-lemon sauce, perfect for any season.
Ingredients
Chicken and Broth
- 2 chicken breasts
- 6 cups chicken broth
Vegetables and Rice
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/2 cup rice or orzo
Egg-Lemon Mixture
- 2 eggs
- 1/4 cup fresh lemon juice
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: In a large pot, bring the 6 cups of chicken broth to a boil. Add the chicken breasts and reduce the heat to a simmer. Cook until the chicken is fully cooked, about 15 minutes.
- Add Vegetables and Rice: Add the diced carrot, diced celery, minced garlic, and the 1/2 cup of rice or orzo to the pot. Continue to simmer the soup until the grains are tender and the vegetables soften, about 15 more minutes.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup pot and keep the soup warm on low heat.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the 2 eggs and 1/4 cup fresh lemon juice until smooth.
- Temper the Egg-Lemon Mixture: Slowly add about a cup of the hot soup broth into the egg-lemon mixture while whisking vigorously to temper the eggs and prevent curdling.
- Combine and Finish Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring continuously. Heat gently but do not boil to avoid curdling the eggs. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy.
Notes
- Do not boil the soup after adding the egg-lemon mixture to avoid curdling.
- Use fresh lemon juice for the best vibrant flavor.
- Substitute rice with quinoa for a gluten-free or varied grain alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
