Mediterranean Lemon Chicken Soup

 

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 6 cups chicken broth

• 1 cup cooked shredded chicken (or rotisserie chicken)

• ½ cup uncooked white rice (or orzo pasta)

• 2 large eggs

• Juice of 2 lemons (freshly squeezed)

• Zest of 1 lemon

• Salt & black pepper, to taste

• 2 tablespoons fresh dill, chopped (optional, for garnish)

• Lemon wedges, for serving

Instructions:

 

 

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Instructions:

1. Cook the rice: In a large pot, bring the chicken broth to a boil. Add rice and cook until tender (about 15–20 minutes).

2. Add chicken: Stir in the shredded chicken and reduce heat to low.

3. Prepare egg-lemon mixture: In a bowl, whisk together eggs and lemon juice until frothy.

4. Temper the eggs: Slowly add 1–2 ladles of hot broth into the egg mixture while whisking constantly. This prevents curdling.

5. Combine: Gradually stir the egg-lemon mixture back into the pot. Cook on very low heat, stirring gently, until the soup thickens slightly and becomes creamy (do not boil).

6. Season: Add salt, black pepper, and lemon zest to taste.

7. Serve: Garnish with fresh dill and lemon wedges.