🍋 Mediterranean Lemon Chicken Soup
🛒 Ingredients
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2 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tsp dried oregano
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½ tsp dried thyme
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8 cups chicken broth
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1 lb chicken breast or thighs
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½ cup orzo or rice (optional)
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Salt & black pepper, to taste
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Zest of 1 lemon
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¼–⅓ cup fresh lemon juice (to taste)
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1 large egg (optional – traditional & creamy)
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2 tbsp fresh dill or parsley, chopped
👩🍳 Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté onion, carrots, and celery for 5–6 minutes until softened.
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Add garlic, oregano, and thyme; cook 30 seconds until fragrant.
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Pour in chicken broth and add chicken. Bring to a gentle boil.
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Reduce heat and simmer 15–18 minutes until chicken is cooked.
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Remove chicken, shred it, and return to the pot.
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Add orzo or rice if using; simmer until tender.
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Lower heat. Stir in lemon zest and lemon juice.
Optional Creamy Step (Avgolemono style):
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Whisk egg with 2 ladles of hot broth.
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Slowly stir back into soup (do NOT boil).
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Season with salt & pepper.
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Finish with fresh herbs and a drizzle of olive oil.
🌿 Mediterranean Serving Tips
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Serve with rustic bread or pita
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Add a side of Greek salad
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Sprinkle with feta for extra richness
🔁 Variations
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Dairy-free & egg-free: Skip the egg—still delicious
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Low-carb: Skip orzo/rice and add zucchini
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Extra protein: Add chickpeas
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Spicy twist: Add chili flakes or a touch of harissa
