Description
This Mediterranean lemon chicken soup is a comforting and flavorful dish that combines tender shredded chicken with orzo (or rice), fresh vegetables, and a bright lemon-egg broth. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- 1 pound cooked shredded chicken (rotisserie or poached)
- 1/2 cup orzo or rice
- 1 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional, for color)
- Salt and black pepper to taste
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons chopped fresh parsley
- Lemon slices (for serving, optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic, chicken broth, orzo (or rice), shredded chicken, oregano, turmeric, salt, and pepper. Simmer until orzo is tender.
- Temper the Eggs: Whisk together eggs and lemon juice. Slowly add hot broth to the egg mixture while whisking. Stir the tempered mixture back into the soup and simmer gently.
- Finish the Soup: Remove from heat, stir in parsley, adjust seasoning, and serve warm with lemon slices.
Notes
- For extra richness, consider adding a splash of cream or a pat of butter.
- This soup can be enhanced by adding spinach or kale just before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
