Mediterranean Lemon Chicken Soup

Okay, this soup is like a warm hug with a lemony twist. I made it once when I was feeling blah. And wow—it totally cheered me up.

It’s got chicken, lemon, and cozy herbs all in one bowl. Kinda creamy, kinda zesty. It’s like sunshine in soup form.

It’s light but still filling. And honestly, it tastes fancy without being hard. My whole family asks for seconds.

Wanna try it? Let me show you how I make it real quick. You’re gonna love it.

Why You’ll Love This Recipe

• Bright and Refreshing: The fresh lemon juice brings a vibrant, citrusy kick to the broth.
• Nourishing and Wholesome: Made with simple, whole-food ingredients, this soup is both hearty and healthy.
• Naturally Gluten-Free and Low-Carb: Instead of traditional pasta or rice, we use cauliflower rice for a light, grain-free option.
• Protein-Packed: Pulled chicken and egg yolks give this soup a satisfying boost of protein.
• Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

Required Kitchen Tools

• Large soup pot or Dutch oven
• Whisk
• Ladle
• Small mixing bowl
• Sharp knife
• Cutting board

Ingredients

Here’s what you’ll need to create this soul-warming soup:

• 2 tbsp olive oil – Adds richness and depth of flavor.
• 1 large shallot, finely diced – Provides a mild, slightly sweet onion flavor.
• 3 garlic cloves, minced – Essential for that bold Mediterranean taste.
• ½ tsp sea salt – Enhances all the natural flavors in the soup.
• 1 small zucchini, grated – Adds a subtle texture and mild sweetness.
• 1 tbsp fresh thyme, plus extra for garnish – Brings an earthy, herby aroma.
• 2 cups pulled cooked chicken, skinless (pasture-raised if possible) – A great way to use up leftover chicken!
• 6 cups chicken broth – The base of the soup; opt for homemade or high-quality store-bought broth.
• 2 large pasture-raised egg yolks – These will be whisked in for a creamy texture.
• ⅓ cup fresh lemon juice (about 2 large lemons) – The star ingredient that gives the soup its signature tang.
• 1 cup cauliflower rice – Lightens up the soup while still making it hearty.
• Fresh ground black pepper, to taste – Adds a gentle kick of heat.

Variations and Substitutions

• Make It Vegan: Swap chicken broth for vegetable broth and use mashed chickpeas instead of chicken.
• Add More Greens: Toss in a handful of fresh spinach or kale for extra nutrients.
• Make It Extra Creamy: Stir in a splash of coconut milk or Greek yogurt for a richer texture.
• Use Orzo Instead of Cauliflower Rice: For a more traditional take, add orzo pasta in place of cauliflower rice.
• Boost the Flavor: Add a pinch of red pepper flakes for mild heat or a sprinkle of grated Parmesan before serving.

Step-by-Step Instructions for Mediterranean Lemon Chicken Soup

Follow these easy steps to make this nourishing and refreshing Mediterranean Lemon Chicken Soup:

1. Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
2. Add the diced shallot and minced garlic to the pot.
3. Sauté for 2-3 minutes, stirring frequently, until the shallots become translucent and fragrant.

2. Cook the Vegetables and Herbs

1. Stir in the grated zucchini and fresh thyme.
2. Cook for another 3-4 minutes, allowing the zucchini to soften and release its natural sweetness.
3. Season with ½ teaspoon sea salt to bring out the flavors.

3. Add the Chicken and Broth

1. Pour in 6 cups of chicken broth and stir well to combine.
2. Add the shredded cooked chicken, ensuring it’s evenly distributed.
3. Increase the heat to medium-high and bring the soup to a gentle simmer.
4. Once simmering, reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld together.

4. Prepare the Egg-Lemon Mixture (Avgolemono Style)

1. In a small mixing bowl, whisk together 2 egg yolks and ⅓ cup fresh lemon juice until smooth.
2. To temper the eggs (so they don’t scramble in the soup), slowly drizzle in ½ cup of the hot broth from the pot while whisking constantly.
3. Repeat this process twice, whisking continuously, until the egg mixture is warm and slightly thickened.

5. Thicken the Soup

1. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly to combine.
2. Add 1 cup of cauliflower rice and stir well.
3. Let the soup cook on low heat for 3-4 more minutes, ensuring the cauliflower rice softens and the broth becomes slightly creamy.

6. Final Seasoning and Serving

1. Taste and adjust seasoning, adding more sea salt or fresh ground black pepper if needed.
2. Ladle the soup into bowls and garnish with fresh thyme leaves for a beautiful finishing touch.

Serving and Decoration Ideas

This Mediterranean Lemon Chicken Soup is incredibly versatile! Here are some ways to serve it:

• With Warm Pita Bread: Serve alongside toasted pita or crusty bread for dipping.
• Topped with Fresh Herbs: A sprinkle of fresh parsley or dill enhances the Mediterranean flavors.
• A Drizzle of Olive Oil: Add a touch of extra virgin olive oil just before serving for a rich, silky finish.
• With a Side of Greek Salad: A classic tomato, cucumber, and feta salad pairs beautifully with this light yet hearty soup.
• Sprinkle of Feta Cheese: If you love tangy, creamy flavors, crumble a bit of feta cheese on top.

Storing and Reheating Mediterranean Lemon Chicken Soup

This soup stores beautifully, making it a great meal-prep option for the week. Follow these tips to keep it fresh:

Refrigerator Storage

• Allow the soup to cool to room temperature before storing.
• Transfer to an airtight container and keep in the refrigerator for up to 4 days.

Freezer Storage

• If you plan to freeze it, skip adding the egg-lemon mixture, as it doesn’t freeze well.
• Store the soup in individual freezer-safe containers for easy portioning.
• Freeze for up to 2 months.
• When ready to eat, thaw overnight in the refrigerator and reheat.

Reheating Instructions

• Stovetop: Warm the soup over low heat, stirring occasionally. Avoid boiling to prevent the eggs from curdling.
• Microwave: Heat in short 30-second intervals, stirring in between, until warmed through.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Protein	23g
Carbohydrates	8g
Fiber	2g
Fat	9g
Saturated Fat	2g
Cholesterol	120mg
Sodium	540mg

Note: These values are estimates and can vary based on specific ingredients used.

FAQs: Mediterranean Lemon Chicken Soup

Can I make this soup dairy-free?

Yes! This soup is naturally dairy-free, as the richness comes from egg yolks instead of cream.

What if I don’t have cauliflower rice?

You can replace cauliflower rice with:

• Cooked white rice for a more traditional feel
• Orzo pasta for a Greek-inspired twist
• Quinoa for an extra boost of protein

Can I use rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken makes this recipe even faster. Just shred the chicken and add it to the broth.

How can I make this soup vegetarian?

To make it vegetarian:

• Replace chicken broth with vegetable broth
• Swap shredded chicken for chickpeas or white beans

Conclusion

This Mediterranean Lemon Chicken Soup is a perfect balance of comfort and refreshment in every spoonful. The bright citrusy notes of fresh lemon, combined with the richness of chicken broth and the silky texture of egg yolks, make this soup both hearty and soothing. It’s naturally gluten-free, low-carb, and protein-packed, making it a healthy, wholesome choice for any meal.

Whether you’re craving a light yet filling lunch, a cozy dinner on a chilly evening, or a nourishing soup to boost your immunity, this recipe has you covered. Plus, it’s quick to prepare and meal-prep friendly, so you can enjoy it throughout the week.