Immerse yourself in the tangy delight of Mediterranean Lemon Chicken Soup, a luxurious blend of succulent chicken, tender rice, and vibrant vegetables steeped in a savory lemon broth. Fresh herbs infuse every spoonful with brightness. This hearty, satisfying creation promises vibrant, soul-warming comfort in every bite. Experience the ultimate comfort.

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I recently made a bowl of Mediterranean Lemon Chicken Soup and it quickly became my go-to healthy comfort soup. I love how the recipe combines 2 lbs chicken thighs and 8 cups low-sodium chicken broth with a mix of veggies like a large chopped onion, diced carrots, celery and minced garlic to create a meal that’s both nourishing and refreshing.

The long grain rice cooks perfectly in the broth while the zest and juice of 2 large lemons add a burst of vitamin C and a light, citrusy flavor thats both bright and hearty. I even add a bit of extra virgin olive oil and fresh dill to boost the taste.

This soup is a great lunch meal prep option that’s low in fat and high in protein, making it a healthy, satisfying dinner perfect for summer or anytime you need something light and rejuvenating. It’s really been a go-to when I’m looking for a slow cook chicken soup that warms me up and makes me feel better.

Why I Like this Recipe

1. I love how the lemon really makes the flavors pop and gives the soup a fresh twist, even when im feeling down or need a little pick-me-up.
2. I really enjoy the creamy texture from the egg-lemon mixture; it thickens the broth in a way that makes every spoonful feel rich and comforting.
3. I like that the recipe has a great balance of textures—the tender chicken, soft rice, and veggies—making it feel hearty yet light at the same time.
4. It also makes me feel nostalgic, coz every bowl reminds me of cozy family dinners and warms me up inside like nothing else does.

Ingredients

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Chicken thighs: They are loaded with protein and add rich, juicy flavor to the soup.
Chicken broth: Provides a savory base packed with nutrients and low sodium goodness.
Lemons: Zest and juice bring a tangy, bright kick loaded with vitamin C.
Carrots: They add natural sweetness and fiber for a balanced dish.
Garlic: Gives a robust kick and may help fight off colds sometimes.
Eggs: Swirled in to add creaminess and extra protein magic.
Olive oil: Drizzled to give healthy fats and an aromatic, smooth finish.

Ingredient Quantities

2 lbs chicken thighs (skinless, boneless works too)

8 cups low-sodium chicken broth

1 cup water

1 large onion, chopped

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup long grain rice (or orzo if you prefer)

3 large eggs

Zest and juice of 2 large lemons

2 bay leaves

2 tablespoons extra virgin olive oil

Salt and black pepper to taste

1/4 cup chopped fresh dill or parsley

How to Make this

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1. Heat the olive oil in a large pot over medium heat, then add the chopped onion, diced carrots, celery, and minced garlic and cook until they soften, about 5 minutes.

2. Add the chicken thighs to the pot, season with salt and black pepper, and let them sear for a few minutes on each side until they slightly brown.

3. Pour in the low-sodium chicken broth and 1 cup of water, then toss in the bay leaves; bring it all to a boil.

4. Once boiling, reduce the heat to a simmer and cover the pot. Let the chicken cook until it’s tender, around 20 minutes.

5. Remove the chicken thighs from the soup and roughly shred them with two forks before returning the meat back into the pot.

6. Stir in the long grain rice (or orzo if you prefer) and continue simmering until the rice is nearly cooked, about 15 more minutes.

7. While the soup simmers, whisk together the eggs, lemon zest, and lemon juice in a separate bowl. To avoid curdling, slowly temper the egg mixture by adding a small amount of the hot soup into the bowl while whisking constantly.

8. Lower the heat to low and gradually stir the tempered egg-lemon mixture back into the soup, letting it thicken slightly.

9. Mix in the chopped fresh dill or parsley, then taste and adjust the salt and black pepper as needed.

10. Remove the bay leaves, ladle the soup into bowls, and serve warm for a comforting bowl of sunshine. Enjoy!

Equipment Needed

1. Big pot for cooking the soup
2. Stove to heat everything up
3. Chef’s knife for chopping the veggies
4. Cutting board for all the chopping
5. Measuring cups for the broth, water, and rice
6. Wooden spoon or spatula for stirring
7. Two forks to shred the chicken
8. A mixing bowl for whisking the eggs, lemon juice, and zest
9. Whisk to help mix the egg-lemon mixture
10. Ladle to serve the soup in bowls

FAQ

Q: Can I use chicken thighs with skin and bone?

A: Yes, but you'll need to remove the skin and bones before serving. They add extra flavor while simmering though.

Q: Why do we use both chicken broth and water?

A: Using both helps control the saltiness and provides a good base for the soup while still keeping a rich flavor.

Q: How do I prevent the eggs from scrambling?

A: Gradually temper the eggs by slowly adding some hot soup into them before mixing them back into the pot.

Q: Can I swap the rice for something else?

A: Absolutely, you can try orzo, quinoa, or even couscous depending on your texture and taste preferences.

Q: When should I add the lemon juice and zest?

A: Add the lemon zest and juice near the end of cooking to keep that bright, citrusy kick without overcooking.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl Of Sunshine Recipe Substitutions and Variations

Chicken thighs: You could use chicken breasts or even turkey thighs if that’s what you got on hand.
Low-sodium chicken broth: Try using low-sodium vegetable broth or dissolve a bouillon cube in water as a standin substitute.
Long grain rice: Swap for orzo or even quinoa for a different twist on the texture.
Extra virgin olive oil: A light olive oil or avocado oil can work just as well if you want a mild flavor.
Fresh dill or parsley: Basil or cilantro can be used instead if you’re lookin for a different herby feel.

Pro Tips

1. When frying up your veggies, dont rush it too much; let them get soft and a lil golden before you add the chicken. This step really builds the flavor of the broth.
2. For the egg and lemon mixture, temper it real slow. If you add it too fast, the eggs might scramble. Always add a small bit of the hot soup first while stirring hard.
3. Keep an eye on the rice as it cooks. If it starts getting too mushy, you can add just a splash more water or reduce the simmering time a bit.
4. Finally, stir in your fresh dill or parsley at the very end to keep that zesty, bright flavor intact. Enjoy experimenting with these tweaks!

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl Of Sunshine Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Big pot for cooking the soup
2. Stove to heat everything up
3. Chef’s knife for chopping the veggies
4. Cutting board for all the chopping
5. Measuring cups for the broth, water, and rice
6. Wooden spoon or spatula for stirring
7. Two forks to shred the chicken
8. A mixing bowl for whisking the eggs, lemon juice, and zest
9. Whisk to help mix the egg-lemon mixture
10. Ladle to serve the soup in bowls

Ingredients

2 lbs chicken thighs (skinless, boneless works too)
8 cups low-sodium chicken broth
1 cup water
1 large onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup long grain rice (or orzo if you prefer)
3 large eggs
Zest and juice of 2 large lemons
2 bay leaves
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
1/4 cup chopped fresh dill or parsley

Directions

Heat the olive oil in a large pot over medium heat, then add the chopped onion, diced carrots, celery, and minced garlic and cook until they soften, about 5 minutes.
Add the chicken thighs to the pot, season with salt and black pepper, and let them sear for a few minutes on each side until they slightly brown.
Pour in the low-sodium chicken broth and 1 cup of water, then toss in the bay leaves; bring it all to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let the chicken cook until it's tender, around 20 minutes.
Remove the chicken thighs from the soup and roughly shred them with two forks before returning the meat back into the pot.
Stir in the long grain rice (or orzo if you prefer) and continue simmering until the rice is nearly cooked, about 15 more minutes.
While the soup simmers, whisk together the eggs, lemon zest, and lemon juice in a separate bowl. To avoid curdling, slowly temper the egg mixture by adding a small amount of the hot soup into the bowl while whisking constantly.
Lower the heat to low and gradually stir the tempered egg-lemon mixture back into the soup, letting it thicken slightly.
Mix in the chopped fresh dill or parsley, then taste and adjust the salt and black pepper as needed.
Remove the bay leaves, ladle the soup into bowls, and serve warm for a comforting bowl of sunshine. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.