Description
A bright and comforting Mediterranean lemon chicken soup featuring tender chicken breasts simmered with aromatic vegetables and rice or orzo, then enriched with a silky egg-lemon mixture. This light yet satisfying soup is perfect for any season, delivering fresh lemony brightness balanced with savory flavors and a nourishing broth.
Ingredients
Chicken and Broth
- 2 chicken breasts
- 6 cups chicken broth
Grains and Vegetables
- 1/2 cup rice or orzo
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Egg-Lemon Mixture
- 2 eggs
- 1/4 cup lemon juice (freshly squeezed preferred)
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the broth and chicken: In a large pot, bring the 6 cups of chicken broth to a boil. Add the 2 chicken breasts to the boiling broth.
- Add vegetables and grains: Once the broth is boiling with the chicken, add the diced carrot, diced celery, minced garlic, and 1/2 cup of rice or orzo to the pot.
- Simmer until cooked: Reduce heat to a simmer and cook until the chicken is fully cooked and the grains are tender, about 20-25 minutes.
- Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the pot.
- Prepare the egg-lemon mixture: In a separate bowl, whisk together the 2 eggs and 1/4 cup fresh lemon juice until smooth.
- Temper the egg mixture: Slowly ladle hot broth from the soup into the egg-lemon mixture while whisking continuously to temper the eggs and prevent curdling.
- Incorporate the mixture into the soup: Gradually stir the tempered egg-lemon mixture back into the soup pot. Heat gently over low heat, stirring constantly. Do not boil the soup after adding the egg mixture to avoid curdling.
- Season and garnish: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with freshly chopped parsley before serving.
Notes
- Do not boil the soup after adding the egg-lemon mixture to prevent the eggs from curdling.
- Use fresh lemon juice for the best bright, fresh flavor.
- For a gluten-free option, substitute orzo with rice or quinoa.
- If you want a thicker soup, you can adjust the quantity of rice or orzo accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
