Description
Mediterranean zest meets comfort in this lemon chicken soup, perfect for warming souls on chilly evenings. Rich broth and tender chicken create a delightful harmony that transports you to a sunny Greek kitchen with each comforting spoonful.
Ingredients
Scale
Protein:
- 2 large chicken breasts (boneless and skinless)
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 bay leaf
Liquids and Seasonings:
- 2 tablespoons olive oil
- 6 cups (1.4 liters) chicken broth
- 0.5 cup rice (or orzo pasta or couscous)
- 0.25 cup (60 milliliters) lemon juice
- 1 lemon zest
- 1 teaspoon fresh thyme (or 0.5 teaspoon dried thyme)
- Salt and pepper to taste
- 0.25 cup fresh parsley, chopped
Optional Thickening Agents:
- 2 egg yolks, whisked
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a large pot, warm olive oil over medium heat and gently sauté onions, carrots, and celery until they become translucent and softened, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to brown.
- Pour chicken broth into the pot, then introduce whole chicken breasts, fresh thyme sprigs, and bay leaf. Allow the mixture to simmer gently for 15-20 minutes, ensuring chicken reaches an internal temperature of 165°F.
- Carefully extract chicken from the broth, shred meat using two forks, and return the shredded pieces back to the pot.
- Incorporate rice, freshly squeezed lemon juice, lemon zest, kosher salt, and cracked black pepper. Continue simmering until rice becomes tender, about 10-12 minutes.
- For a luxurious, creamy texture, whisk egg yolks in a separate bowl. Gradually temper the yolks by slowly adding hot broth while continuously whisking. Alternatively, create a cornstarch slurry by mixing cornstarch with cold water.
- Integrate the tempered egg mixture or cornstarch slurry into the soup, stirring constantly to prevent curdling or clumping.
- Taste and adjust seasonings as needed. Garnish with freshly chopped parsley and serve piping hot.
Notes
- Swap rice with quinoa or cauliflower rice for a lower-carb, gluten-free version that maintains the soup’s hearty texture.
- Enhance protein content by adding extra shredded chicken or white beans for a more filling meal.
- Use bone broth instead of regular chicken broth to boost nutritional value and create a richer, deeper flavor profile.
- Prevent egg curdling by carefully tempering the yolks with hot broth, whisking continuously to create a smooth, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 55 mg