Mediterranean Lemon Chicken Soup is one of those soul-warming dishes that can brighten even the dreariest of days. Imagine a steaming bowl filled with tender chicken, fragrant dill, and zesty lemon dancing together in harmony. The first sip will make you feel like you’ve traveled to a sun-drenched taverna on a warm Mediterranean afternoon, basking in the aroma of freshly picked herbs and citrus.
This recipe has been a cherished part of my family gatherings, where we laugh and share stories over heaping bowls of this delightful soup. Whether it’s a rain-soaked Sunday or a cozy dinner with friends, Mediterranean Lemon Chicken Soup will create memories of warmth and contentment. Expect to hear oohs and aahs as your loved ones dive into its luscious, creamy goodness!
Why You'll Love This Mediterranean Lemon Chicken Soup
- This incredible Mediterranean Lemon Chicken Soup transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Mediterranean Lemon Chicken Soup
Here’s what you’ll need to make this delicious Mediterranean Lemon Chicken Soup:
2 tbsp olive oil – Use high-quality extra virgin olive oil for a rich flavor that enhances the soup’s overall taste.
1 1/2 cups yellow onion – Finely chopped to provide a sweet and savory base for the soup.
2 cloves garlic – Minced for that fragrant aroma that makes everyone wonder what’s cooking.
1 bay leaf – Adds an earthy depth to the soup, which is subtle yet essential.
3 tbsp chicken stock paste – Intensifies the chicken flavor; alternatively, you could use homemade stock.
8 cups water – Acts as the soup’s base, creating a light and soothing broth.
2 chicken breasts – The star of the show! Tender, juicy, and packed with protein.
Salt and pepper – To season to taste; these simple staples elevate the dish’s flavor!
1/2 cup uncooked jasmine rice – Adds a delightful texture and heartiness to the soup.
2 tbsp – 1/4 cup fresh chopped dill – Brightens each spoonful with its fresh, aromatic character.
3 eggs – Separated to create a luscious avgolemono that makes the soup creamy.
Juice of 3 lemons – Zesty and refreshing, this ingredient brings everything to life.
1 cup soup broth – For mixing with the eggs to make the avgolemono.
Fresh dill (for garnish) – A sprinkle of vibrant dill on top makes a beautiful presentation.
Salt (for garnish) – Just a pinch to enhance the dish.
Pepper (for garnish) – Adds a touch of warmth.
Olive oil (for garnish) – A drizzle for added richness and flavor right before serving.
How to Make Mediterranean Lemon Chicken Soup
Follow these simple steps to prepare this delicious Mediterranean Lemon Chicken Soup:
Step 1: Sear the Chicken
Begin by seasoning the chicken breasts with salt and pepper. In a large stock pot, add the olive oil and heat over medium-high. Sear the chicken for about 2 minutes on each side until beautifully golden brown, then remove it to a bowl and set aside.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the finely chopped onion to the pot. Cook for 3-4 minutes, stirring occasionally, until the onions are softened. Add in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Step 3: Build the Soup Base
Stir in the chicken stock paste and bay leaf, then pour in the 8 cups of water. Mix together until well combined, bringing it to a gentle boil. Once it reaches a simmer, return the seared chicken and rice to the pot, stirring well.
Step 4: Simmer and Shred
Cover the pot with the lid slightly ajar and let it simmer on medium-low heat for about 15-20 minutes. During this time, everything will mingle beautifully! Once cooked, remove the chicken breasts, and shred them using two forks before returning them to the pot along with fresh dill.
Step 5: Prepare the Avgolemono Mixture
Take the soup pot off the heat completely. Scoop out 1 cup of the stock into a measuring cup. In two separate bowls, whisk the egg whites until foamy and then gradually add the yolks, whisking them together. Slowly incorporate the lemon juice and then whisk in the reserved stock, creating a smooth mixture.
Step 6: Combine and Serve
Pour the avgolemono mixture back into the soup, stirring continuously to combine. Taste and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh dill, a sprinkle of salt and pepper, and a drizzle of olive oil for a finishing touch.
Now, grab a spoon and enjoy this Mediterranean Lemon Chicken Soup, where every bite is an explosion of flavor and comfort!
You Must Know About Mediterranean Lemon Chicken Soup
- This showstopping Mediterranean Lemon Chicken Soup delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Mediterranean Lemon Chicken Soup Cooking Process
To achieve the best results, start by searing the chicken to lock in flavors. Then, sauté the onions and garlic, followed by adding the liquids. Finally, incorporate the chicken and rice to simmer until perfectly cooked.
Add Your Touch to Mediterranean Lemon Chicken Soup
Feel free to swap jasmine rice for quinoa or orzo for a different twist. You can also sprinkle in some spinach or kale for extra nutrients and taste. Experimenting with spices like oregano or thyme can elevate the dish even further.
Storing & Reheating Mediterranean Lemon Chicken Soup
Store any leftovers 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 water or broth if it gets too thick.
Chef's Helpful Tips for Mediterranean Lemon Chicken Soup
- This professional-quality Mediterranean Lemon Chicken Soup relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing Mediterranean Lemon Chicken Soup always reminds me of the time my friends devoured two pots in one sitting, leaving only the bottom crumbs. Their enthusiasm proved that anything made with love—and lemon—will always hit the spot.
FAQs About Mediterranean Lemon Chicken Soup
What is Mediterranean Lemon Chicken Soup?
Mediterranean Lemon Chicken Soup is a delightful blend of tender chicken, aromatic herbs, and zesty lemon in a comforting broth. This soup often includes rice, giving it a hearty texture and making it a full meal. The avgolemono, or egg-lemon sauce, stirred in at the end adds a creamy richness while balancing the bright notes of lemon. With fresh dill used as a garnish, each bowl feels fresh and vibrant, reminding you of the sunny Mediterranean coast. It’s a perfect dish for chilly evenings or when you need a bit of comfort food.
How do you make Mediterranean Lemon Chicken Soup?
To make Mediterranean Lemon Chicken Soup, start by sautéing seasoned chicken breasts in olive oil until golden brown. Then, cook diced onions and garlic until fragrant, followed by adding water, chicken stock paste, and rice. Once the chicken and rice are tender, shred the chicken and return it to the pot. The final touch is the avgolemono, where you whisk together eggs and lemon juice and slowly incorporate hot broth. This creates a creamy, tangy soup that’s satisfying and easier than you’d imagine.
Can Mediterranean Lemon Chicken Soup be made ahead of time?
Absolutely! Mediterranean Lemon Chicken Soup can be made ahead of time, which makes it perfect for meal prep. Just follow the recipe, and once cooked, allow it to cool before transferring to an airtight container. Keep it in the refrigerator for up to three days. When reheating, do it gently on the stove and add a splash of broth or water to keep the consistency perfect. The flavors often deepen overnight, making leftovers even more delicious!
What can you serve with Mediterranean Lemon Chicken Soup?
Serving Mediterranean Lemon Chicken Soup is all about complementing its bright flavors. A fresh Greek salad with tomatoes, cucumbers, and feta is a fantastic pairing. You might also consider crusty bread or warm pita to soak up the delicious broth. If you want to add a little sophistication, a glass of chilled white wine or a light rosé complements the lemony vibes beautifully. Enjoy your hearty meal and the good company!
Conclusion for Mediterranean Lemon Chicken Soup
In conclusion, Mediterranean Lemon Chicken Soup is a fantastic dish that combines simplicity and vibrant flavors. It features tender chicken, creamy avgolemono, and a refreshing kick of lemon, making it a winner at any dinner table. With the ability to prepare it ahead of time, this soup is not only comforting but also practical for busy weeks. Whether enjoyed on a chilly evening or shared with friends, Mediterranean Lemon Chicken Soup will surely be a hit that keeps them coming back for more.
Mediterranean Lemon Chicken Soup
Ingredients
Equipment
Method
- Season the chicken breasts with salt and pepper and set aside. In a large stock pot, add olive oil and turn to medium-high heat. Add the chicken breasts and sear for 2 minutes per side, then remove to a bowl or plate.
- Turn the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering, add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.
- Once the chicken breasts and rice are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm and use two forks to shred the chicken. Stir the shredded chicken back into the soup along with the fresh dill.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside.
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency. Gradually add the egg yolks to the egg whites and continue to whisk to combine. Gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper as desired. Serve in bowls topped with fresh dill, a pinch of salt and pepper, and a drizzle of olive oil.
