Description

This comforting Lemon Chicken Soup is a Mediterranean-inspired recipe featuring tender shredded chicken, fresh vegetables, and a bright lemon-egg mixture that creates a silky texture. Perfect for cozy meals, the avgolemono-style soup is enhanced with fresh herbs and can be made gluten-free when using rice.

Ingredients

Soup Base

1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth

Main Ingredients

1 lb cooked shredded chicken (rotisserie or poached)
½ cup orzo or white rice

Lemon-Egg Mixture

2 large eggs
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest

Seasonings and Garnish

Salt and pepper to taste
2 tablespoons fresh dill or parsley, chopped (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 to 6 minutes until the vegetables are softened but not browned.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
Add Broth and Bring to Boil: Pour in the chicken broth and increase the heat to bring it to a rolling boil.
Cook Orzo or Rice: Add the orzo or white rice to the boiling broth, reduce heat slightly, and cook until tender, about 8 to 10 minutes.
Add Shredded Chicken and Simmer: Stir in the shredded cooked chicken and lower the heat to a gentle simmer to keep the ingredients warm without boiling.
Prepare Lemon-Egg Mixture: In a small bowl, whisk together the eggs and fresh lemon juice until combined.
Temper Eggs: Slowly ladle 1 cup of the hot soup broth into the egg-lemon mixture while whisking constantly to prevent the eggs from curdling.
Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the pot, stirring gently to incorporate and create a creamy, silky consistency. Avoid boiling the soup after adding the eggs.
Season and Finish: Add lemon zest, salt, and pepper to taste. Stir in fresh dill or parsley if using. Heat through gently without boiling.
Serve: Ladle the soup into bowls and serve warm alongside crusty bread or a simple salad for a wholesome meal.

Notes

For a creamier, richer version, stir in ¼ cup heavy cream after adding the lemon-egg mixture.
This soup is traditionally Greek avgolemono; enhance flavors by adding a pinch of oregano or a dash of cayenne pepper.
Using boneless chicken thighs instead of breast or rotisserie chicken gives the soup a deeper, richer flavor.
Use white rice instead of orzo to make the soup gluten-free.
Be careful not to boil the soup after adding the egg mixture to prevent curdling.