Mediterranean Chicken and Lemon Soup
Warm, comforting, and brimming with zesty flavor, this Mediterranean Chicken and Lemon Soup is a hearty twist on classic avgolemono that will transport your taste buds straight to the sun-drenched coasts of the Mediterranean. Made with tender shredded chicken, delicate orzo pasta, and an aromatic blend of fresh vegetables and herbs like oregano and thyme, this soup gets a bright, tangy kick from the addition of freshly squeezed lemon juice and zest. The rich, creamy texture comes from a gentle egg-lemon emulsion, creating a silky broth that’s both nourishing and luxurious. Perfect for weeknight dinners or an elegant starter, this one-pot recipe comes together in under an hour and is best enjoyed with a sprinkle of fresh parsley and a side of crusty bread. Whether you’re craving a light yet satisfying meal or looking to shake up your soup repertoire, this Mediterranean-inspired dish is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 breasts (about 1 pound) boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup uncooked orzo pasta
- 1 egg large egg
- 2 lemons lemons, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) ground black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery, cooking for another 4-5 minutes until the vegetables are slightly tender.
Place the chicken breasts into the pot and pour in the chicken broth.
Add the bay leaf, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce heat to a gentle simmer.
Cover and cook for 15-18 minutes, or until the chicken is fully cooked through and tender.
Remove the chicken breasts from the pot and set aside to cool slightly. Shred the chicken using two forks.
Add the orzo pasta to the soup and cook for 7-8 minutes, or until tender.
While the orzo cooks, whisk the egg in a small bowl and add the lemon juice and lemon zest, whisking until smooth.
Slowly drizzle 1 cup of hot soup broth into the egg-lemon mixture while whisking constantly to temper the eggs.
Stir the tempered egg-lemon mixture back into the soup, ensuring it’s well combined. Reduce the heat to low to avoid curdling.
Return the shredded chicken to the pot and stir to combine.
Season the soup with salt and ground black pepper to taste.
Garnish with fresh parsley and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.7 g | ||
| Protein | 342.7 g | 685% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 521 mg | 40% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5446 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
