Mediterranean Lemon Chicken Soup (Avgolemono-Inspired)

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Mediterranean Lemon Chicken Soup (Avgolemono-Inspired)

Description

This Mediterranean Lemon Chicken Soup is light yet comforting, with a silky texture and a bright lemon flavor. Inspired by Greek-style avgolemono soup, it combines tender chicken, herbs, and a lemon-egg finish that gives the broth a creamy feel without any cream. Perfect for cool days, recovery meals, or when you want something nourishing but fresh.

Ingredients

For the Soup

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp ground turmeric (optional – adds color & depth)
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup orzo or rice
  • 2 large eggs
  • Juice of 2 lemons, freshly squeezed
  • Salt & black pepper, to taste
  • Fresh dill, chopped (for garnish)
  • Lemon wedges (for serving)

Directions

  1. Sauté the vegetables
    Heat olive oil in a large pot over medium heat. Add onion and celery and cook for 4–5 minutes until soft. Stir in garlic, oregano, and turmeric; cook for 30 seconds until fragrant.
  2. Simmer the soup
    Pour in chicken broth and bring to a gentle boil. Add orzo or rice, reduce heat to medium-low, and simmer until tender (about 8–10 minutes for orzo, 12–15 minutes for rice).
  3. Add chicken
    Stir in shredded chicken and cook for 2–3 minutes until warmed through.
  4. Prepare the lemon-egg mixture
    In a bowl, whisk eggs until smooth. Slowly whisk in lemon juice.
  5. Temper the eggs (important step)
    Gradually add 1 cup of hot soup broth to the egg-lemon mixture while whisking constantly. This prevents curdling.
  6. Finish the soup
    Slowly pour the tempered mixture back into the pot, stirring gently. Cook on low heat only for 2–3 minutes until slightly thickened. Do not boil.
  7. Season & serve
    Season with salt and black pepper. Ladle into bowls and garnish with fresh dill and lemon wedges.

Servings

Serves: 4–6 people

Nutritional Information (Approx. per serving)

  • Calories: 280–320 kcal
  • Protein: 22–26 g
  • Carbohydrates: 20–25 g
  • Fat: 10–12 g
  • Fiber: 2 g
  • Sodium: varies based on broth

(Values are estimates and depend on exact ingredients used.)

Benefits 🌿

  • High protein: Supports muscle repair and keeps you full
  • Immune-supporting: Lemon, garlic, and herbs add antioxidants
  • Digestive-friendly: Light broth and simple ingredients
  • No cream: Naturally creamy from eggs—lighter but satisfying
  • Mediterranean-style: Balanced, heart-healthy fats from olive oil

Notes & Variations

  • Gluten-free: Use rice instead of orzo
  • Extra veggies: Add carrots or spinach for more nutrients
  • Herb swap: Parsley works if dill isn’t available
  • More lemony: Add lemon zest for extra brightness

Pro Tips ✅

  • Always lower the heat before adding the egg mixture
  • Whisk constantly when tempering eggs
  • Use fresh lemon juice only—bottled won’t taste the same
  • Soup thickens more as it cools

Q & A

Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. Reheat gently on low—never boil.

Q: Can I freeze it?
A: Freezing is not recommended due to the egg-lemon base, which can separate.

Q: What chicken works best?
A: Rotisserie chicken, poached chicken breast, or leftover roasted chicken.

Q: Is this soup creamy?
A: Yes—creamy in texture, but completely dairy-free.

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