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Nourishing Mediterranean Lemon Chicken Soup

Close-up of a white bowl filled with Mediterranean lemon chicken soup, featuring shredded chicken, orzo pasta, carrots, and fresh dill.
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Make this bright, zesty lemon chicken soup for a comforting yet light spring dinner. It brings the warmth of Greek soup to your table using simple ingredients.

Ingredients

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  • 6 cups low sodium chicken broth
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup small pasta like orzo or pastina
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup fresh lemon juice
  • 2 large eggs
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pour the chicken broth into a large pot and bring it to a simmer over medium heat.
  2. Add the chopped carrots and celery to the simmering broth. Cook for 8 minutes, or until the vegetables begin to soften.
  3. Add the shredded chicken and the small pasta to the pot. Continue to simmer according to the pasta package directions until the pasta is tender.
  4. In a separate bowl, whisk the two eggs lightly. Slowly temper the eggs by whisking in about 1 cup of the hot soup broth, one ladleful at a time. This prevents the eggs from scrambling.
  5. Reduce the heat under the soup to low. Slowly pour the tempered egg mixture back into the pot while stirring constantly. Heat gently for 1 minute without boiling.
  6. Remove the pot from the heat. Stir in the fresh lemon juice, dill, and parsley.
  7. Season the soup with salt and pepper to your taste. Serve immediately.

Notes

  • For best flavor, use homemade shredded chicken if you have it available.
  • If you prefer a thicker soup, use 1/3 cup of orzo instead of 1/2 cup.
  • You can substitute dried herbs for fresh, but use half the amount specified.

Nutrition

Find it online: https://daisyrecipe.com/mediterranean-lemon-chicken-soup-recipe/