Mediterranean Lemon Chicken Soup Recipe: Easy Avgolemono Delight

The Mediterranean Lemon Chicken Soup, known as Avgolemono, is like a warm hug on a chilly day. With its zesty lemon flavor, tender chicken, and delicate orzo, this dish is not just a soup; it’s a comforting embrace that envelops your senses in a fragrant blend of herbs and citrus. Imagine spooning up this golden elixir, each bite as soothing as the last, and feeling all your worries melt away.

Picture this: you’re huddled in your kitchen as the aroma wafts from the pot, reminiscent of a sunlit day along the coast of Greece. Memories flood back—perhaps past vacations savored over an outdoor table draped with vibrant blue linens, or family gatherings where laughter was as abundant as the food. This is the kind of dish that brings people together, perfect for unwinding after a long day or entertaining friends on a cozy evening. Your taste buds are in for an extraordinary adventure!

Ingredients for Mediterranean Lemon Chicken Soup

Here’s what you’ll need to make this delicious Mediterranean Lemon Chicken Soup:

1 tablespoon olive oil – a good quality oil adds rich flavor to the base of your soup.

1 medium onion, diced – provides a sweet and savory flavor that balances well with the lemon.

1 medium carrot, diced – adds a touch of sweetness and vibrant color to the broth.

2-3 celery stalks, diced – contributes aromatic depth and a satisfying crunch.

2-3 garlic cloves, finely chopped – infuses the soup with an irresistible aroma and flavor.

2 bay leaves – enhances the soup’s complexity with its aromatic depth.

2 chicken breasts (about 12 oz / 350 g total) – the star of the show, providing protein and heartiness to the dish.

6 cups (1.5 liter) chicken stock – the savory foundation that brings all the flavors together.

¾ cup (175 g) orzo – these tiny pasta pearls add a delightful texture and body to the soup.

Juice of 1 lemon – brightens the dish and infuses it with tangy freshness.

2 egg yolks – creates a silky richness and a smooth finish to the soup.

A handful fresh dill – adds a fresh, herbaceous note that complements the lemon beautifully.

Salt and freshly ground black pepper to taste – essential for balancing and enhancing all the flavors.

How to Make Mediterranean Lemon Chicken Soup

Follow these simple steps to prepare this delicious Mediterranean Lemon Chicken Soup:

Step 1: Sauté the Vegetables
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Toss in the diced onion, carrot, and celery, cooking for about 8-10 minutes until softened. The aroma will begin to take over your kitchen in the best way!

Step 2: Add the Garlic and Chicken
Once your veggies are tender, throw in the finely chopped garlic and cook for another minute. Then, introduce the bay leaves, chicken breasts, and chicken stock. Bring the pot to a vigorous boil, then reduce the heat to medium-low, covering it with a lid to simmer for about 15 minutes.

Step 3: Cook the Orzo
After the chicken has infused the soup with flavor, remove the chicken breasts and bay leaves. Stir in the orzo, letting it cook for an additional 10 minutes. Your kitchen will smell divine, drawing everyone in like moths to a warm flame.

Step 4: Shred the Chicken
Once the orzo is tender, shred the chicken using two forks. Don’t be shy—get in there and let those tender shreds mingle back into the soup for a hearty touch.

Step 5: Whisk and Temper
As the orzo cooks, whisk together the egg yolks and lemon juice in a separate bowl. Carefully ladle in 1-2 scoops of the hot soup to temper the egg mixture. This prevents the eggs from scrambling when added to the heat—nobody wants scrambled eggs in their soup!

Step 6: Combine and Serve
Pour the tempered egg-lemon mix back into the pot, stirring gently. Let the soup cook for an additional 5 minutes to thicken slightly. Finally, toss in the fresh dill, season with salt and pepper to taste, and serve hot. Consider garnishing with a sprinkle of dill for an extra burst of color and flavor.

This Mediterranean Lemon Chicken Soup is not only a feast for your taste buds but also a delightful way to gather friends and family around the table. Serve it with warm crusty bread for dipping, and enjoy this heartwarming dish that feels just like home!

Perfecting Mediterranean Lemon Chicken Soup Cooking Process

Begin by sautéing the onion, carrot, and celery until soft. Once aromatic, add garlic, bay leaves, chicken, and broth. After simmering, cook the orzo while shredding the chicken to ensure everything is perfectly cooked together.

Add Your Touch to Mediterranean Lemon Chicken Soup

Feel free to customize your Mediterranean Lemon Chicken Soup by adding vegetables like spinach or using quinoa instead of orzo. For a spicier kick, include a pinch of red pepper flakes or your favorite herbs.

Storing & Reheating Mediterranean Lemon Chicken Soup

Store leftover Mediterranean Lemon Chicken Soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth to restore consistency.

There was a time when I whipped up this Mediterranean Lemon Chicken Soup for a cozy gathering, and my friends polished off every last drop. They were convinced I was hiding some culinary secret, which honestly just made me chuckle! I told them it was simply about cooking with love (and a bit of lemon).

FAQs About Mediterranean Lemon Chicken Soup

What is Mediterranean Lemon Chicken Soup?

Mediterranean Lemon Chicken Soup, often known as Avgolemono, is a delicious Greek dish that combines tender chicken, orzo pasta, and vibrant flavors from lemon and dill. It offers a perfect balance of rich broth and zesty freshness, making it an ideal comfort meal. This soup is often sought after for its creamy texture, achieved without the use of cream, thanks to the clever use of egg yolks. Whether served on a chilly evening or as a starter during a festive meal, this comforting soup is sure to satisfy.

How do I make Mediterranean Lemon Chicken Soup?

To create Mediterranean Lemon Chicken Soup, begin by sautéing diced onion, carrot, and celery in olive oil until softened. Add minced garlic and then incorporate chicken breasts and chicken stock, allowing it to simmer until the chicken is cooked. After removing the chicken, add orzo to the pot and cook until tender. Shred the chicken and mix it back into the soup. Finally, whisk egg yolks and lemon juice, temper this mixture, and stir it into the soup for a creamy finish, seasoned with fresh dill.

Can I customize Mediterranean Lemon Chicken Soup?

Absolutely! The beauty of Mediterranean Lemon Chicken Soup lies in its versatility. You can easily swap out the orzo for quinoa or pearl couscous for a different texture and flavor. Additionally, feel free to incorporate other vegetables, such as spinach or zucchini, to boost nutritional value. For those who enjoy a little heat, a pinch of red pepper flakes can add a delightful kick to the dish. Personalizing this recipe ensures it suits your taste preferences perfectly.

How should I store Mediterranean Lemon Chicken Soup?

To store leftover Mediterranean Lemon Chicken Soup, place it in an airtight container and refrigerate. It stays fresh for up to three days. When reheating, do so gently on the stove over low heat, adding a splash of chicken broth to restore the soup’s texture. This method keeps the flavors intact and ensures the soup doesn’t become overly thick or lose its delightful creaminess.

Conclusion for Mediterranean Lemon Chicken Soup

In summary, Mediterranean Lemon Chicken Soup is an excellent addition to any meal plan. Its balance of flavors and comfort make it a favorite for many households. The recipe thrives on its versatility, allowing you to adapt it to your tastes while maintaining its signature zing. Remember, Mediterranean Lemon Chicken Soup isn’t just about nourishment; it’s about creating moments with loved ones around the table. Enjoy this heartwarming dish and share it often!

Mediterranean Lemon Chicken Soup

This Mediterranean Lemon Chicken Soup, a delightful Avgolemono, combines tender chicken and orzo in a zesty broth, perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner Recipes

Cuisine: Mediterranean

Calories: 377

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 stalks celery, diced
• 2-3 cloves garlic, finely chopped
• 2 bay leaves
• 2 breasts chicken (about 12 oz / 350 g total)
• 6 cups chicken stock
• ¾ cup orzo
• Juice of 1 lemon
• 2 egg yolks
• a handful fresh dill
• Salt and freshly ground black pepper to taste

Equipment

• large stock pot or Dutch oven

Method

 

1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves, chicken, and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid, and simmer for 15 minutes.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning, and serve immediately, with some extra fresh dill on top if you like.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 32gProtein: 32gFat: 13gSodium: 679mgFiber: 2gSugar: 8g

Notes

This soup is perfect for meal prep and can be customized with additional vegetables like spinach or quinoa instead of orzo.

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