This creamy Mediterranean lemon chicken soup is a warm hug in a bowl! It features tender chicken, bright lemon, and fresh herbs that make each spoonful refreshing and comforting.
I love how easy this soup is to whip up. Just cook, stir, and savor! Pair it with some crusty bread, and you’ve got a meal that warms your heart on a chilly day.
Key Ingredients & Substitutions
Olive Oil: This gives your soup a rich flavor. If you need a substitute, avocado oil or butter work well, too. Both will keep that comforting taste!
Chicken: I prefer rotisserie chicken for ease. It’s flavorful and already cooked! You can use poached chicken if you want, or even tofu for a vegetarian option.
Rice/Orzo: Long-grain rice or orzo adds a nice heartiness, but if you’re gluten-free, try quinoa or skip the grains altogether. You can serve the soup with some crusty bread instead!
Lemons: Fresh lemons enhance the flavor beautifully. If you don’t have fresh ones, bottled lemon juice can be used, but fresh is always better!
Dill: This adds a bright and fresh touch. If you aren’t a fan, parsley alone is great. Other options include basil or thyme for different flavor notes.
How Can I Make Sure My Soup is Creamy Without Curdling the Dairy?
Adding cream to hot soup can be tricky, but there’s a simple trick to keep it smooth. Here’s how to do it:
- Lower the heat before adding the cream to prevent it from boiling.
- Gradually pour in the cream while stirring constantly. This helps it incorporate well.
- Make sure you remove the pot from the heat right after adding it.
- If you’re using half-and-half, you can do the same. It’s a bit richer and works great!
This technique will give you that creamy texture without any lumps! Enjoy your cooking!
How to Make Creamy Mediterranean Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups (1 liter) chicken broth or stock
- 2 cups cooked chicken, shredded or diced (rotisserie or poached)
- 1/2 cup long-grain rice or orzo pasta (optional)
- 1 cup heavy cream or half-and-half
- Juice and zest of 2 lemons
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- Lemon slices and extra herbs for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 30 minutes to cook, totaling about 40 minutes. It’s a quick and easy recipe that fills your kitchen with wonderful Mediterranean aromas!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion, diced carrots, and diced celery. Cook them while stirring occasionally for about 5–7 minutes until the vegetables become soft and fragrant.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute until everything smells delicious and fragrant.
3. Prepare the Broth:
Pour in the chicken broth and bring it to a gentle boil. This is when the magic begins!
4. Add Rice or Orzo:
If you’re using rice or orzo, this is the time to add it. Lower the heat and let it simmer for about 15 minutes, or until the rice or pasta is tender and cooked through.
5. Incorporate Chicken and Seasoning:
Now, add the cooked chicken, dried oregano, thyme, salt, and pepper to the pot. Let everything simmer together for another 5 minutes to warm the chicken thoroughly and blend the flavors nicely.
6. Creamy Additions:
Lower the heat a bit more and gently stir in the heavy cream. This gives your soup that rich and creamy texture everyone loves!
7. Brighten it Up:
Add the fresh lemon juice and zest to brighten up the flavors. Stir gently and taste; adjust the seasoning if you feel it needs a bit more salt or pepper.
8. Stir in Fresh Herbs:
Remove the pot from the heat and mix in the chopped parsley and dill. These fresh herbs really elevate the soup!
9. Serve & Enjoy:
Serve your delicious soup hot, garnished with lemon slices and extra herbs as desired. Grab a piece of crusty bread and enjoy the bright, creamy flavors that make this Mediterranean soup a true delight!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Chicken?
Absolutely! You can use shredded rotisserie chicken for a quick option, or poach your own chicken breasts. Even cooked turkey can work well, especially after the holidays!
What Should I Do If I Want to Make This Soup Gluten-Free?
If you want to keep this soup gluten-free, simply skip the rice or orzo, or substitute with quinoa or gluten-free pasta. They will still provide a great texture while maintaining the soup’s flavors.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. If the soup thickens, feel free to add a splash of chicken broth or water to reach your desired consistency!
Can I Make This Soup Vegan?
Yes, you can easily make a vegan version! Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. Coconut cream can be used in place of heavy cream for that silky texture, and don’t forget to add more veggies!
