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Mediterranean Lemon Chicken Soup

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This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that combines tender shredded chicken, bright lemon, and a silky egg-based broth for a rich and satisfying meal. Inspired by the classic Avgolemono soup, this recipe features orzo or rice for heartiness, fresh dill for freshness, and a touch of turmeric for depth. Whether you're looking for a nourishing lunch or a cozy dinner, this soup is easy to make and packed with Mediterranean goodness.

Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric (optional)
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie works great!)
  • 1 cup orzo or rice
  • 2 large eggs
  • Juice of 2 lemons, freshly squeezed
  • Salt & black pepper, to taste
  • Fresh dill, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

Step 1: Sauté the Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, celery, and garlic. Sauté for 3-4 minutes until softened.
  3. Stir in oregano, turmeric, salt, and black pepper.

Step 2: Add the Broth & Chicken

  1. Pour in the chicken broth and bring to a gentle boil.
  2. Stir in orzo or rice, then reduce heat to low and let simmer for 10-12 minutes, until grains are tender.
  3. Add the shredded chicken and warm through.

Step 3: Prepare the Lemon-Egg Mixture (Avgolemono Style)

  1. In a medium bowl, whisk together eggs and lemon juice until smooth.
  2. Slowly ladle in 1 cup of hot broth, whisking constantly to temper the eggs.
  3. Gradually pour the tempered mixture back into the soup, stirring continuously to create a silky texture.

Step 4: Final Touches & Serving

  1. Let the soup simmer for 2 minutes—avoid boiling to keep the texture smooth.
  2. Taste and adjust seasoning if needed.
  3. Garnish with fresh dill and serve hot with lemon wedges on the side.

Notes

  • Protein Swap: Try shrimp or turkey instead of chicken.
  • Grain Option: Use quinoa, couscous, or brown rice for variation.
  • Vegetarian Version: Replace chicken with chickpeas or extra vegetables.
  • Extra Flavor: Add fresh thyme, rosemary, or red pepper flakes for a spicy kick.

Find it online: https://recipesbyjanet.com/mediterranean-lemon-chicken-soup/