Flavorful Kitchen Adventures@ann_ann886
🍋 Mediterranean Lemon Chicken Soup
Ingredients (Serves 4)
2 cups cooked chicken (shredded, rotisserie works great)
6 cups chicken broth
1/2 cup rice (or orzo)
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper to taste
Instructions
1. Sauté aromatics
Heat olive oil in a pot over medium heat
Add onion → cook 3–4 minutes until soft
Add garlic → cook 1 minute
2. Build the soup
Pour in chicken broth
Bring to a boil
Add rice (or orzo) → simmer 10–12 minutes until tender
3. Add chicken
Stir in shredded chicken
Simmer 3–5 minutes to heat through
4. Make it creamy (key step!)
In a bowl, whisk eggs + lemon juice
Slowly ladle in 1–2 cups hot broth while whisking (to temper eggs)
5. Finish the soup
Reduce heat to low (VERY important—no boiling!)
Slowly pour egg-lemon mixture into soup while stirring
6. Final touches
Add dill
Season with salt & pepper
Heat gently until slightly thickened (don’t boil or it may curdle)
Serve
Garnish with extra dill
Add a lemon wedge for brightness
Drizzle a little olive oil on top
Tips
Want it thicker? Add a bit more rice or less broth
Prefer extra tangy? Add more lemon juice at the end
Great for meal prep—just reheat gently (no boiling)
Flavor
Silky, lemony, herby, and cozy—like sunshine in a bowl
