Mediterranean Lemon Chicken Soup is a quick, high-protein meal that has become my go-to for busy weeknights. With its vibrant flavors and comforting warmth, this soup is not just a meal; it’s a hug in a bowl. Whether it’s a chilly evening or you’re feeling under the weather, this soup brings a touch of Mediterranean sunshine to your table.
Why You’ll Love This Mediterranean Lemon Chicken Soup
This soup is a delightful blend of flavors and nutrition. First, it’s incredibly quick to make, taking only about 30 minutes from start to finish. Second, it’s a healthy Mediterranean chicken soup packed with high-quality protein from the chicken, making it filling without being heavy. Third, the use of lemon juice not only enhances the taste but also provides a refreshing zing that brightens your palate. Additionally, the inclusion of vegetables like zucchini and cauliflower rice means you’re getting a healthy dose of fiber. This Mediterranean lemon soup recipe is also gluten-free, making it suitable for various diets. Lastly, it’s comforting and hearty, perfect for those cold days when you need a little extra warmth.
Ingredients for Mediterranean Lemon Chicken Soup
Gather these items:
- 2 tablespoons olive oil (can substitute with avocado oil)
- 2 shallots (finely chopped; can substitute with onions)
- 2 cloves garlic (minced; fresh is preferable)
- 1 teaspoon salt (sea salt or kosher salt preferred)
- 1 cup zucchini (grated; can substitute with yellow squash)
- 1 teaspoon thyme (fresh is best)
- 2 cups cooked chicken (shredded or diced; leftover rotisserie chicken works well)
- 4 cups chicken broth (low-sodium recommended)
- 2 egg yolks (can be omitted for dairy-free version)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 cups cauliflower rice (frozen or freshly made)
- to taste black pepper (adjust to your preference)
- 1 lemon wedges (for garnish)
- to taste thyme leaves (for garnish)
How to Make Mediterranean Lemon Chicken Soup Step-by-Step
- Step 1: In a large pot, heat olive oil over medium heat until shimmering. Add shallots and garlic, sauté for about 1 minute until translucent.
- Step 2: Stir in grated zucchini, cooking for about 1 minute until slightly softened.
- Step 3: Add thyme, cooked chicken, and chicken broth. Bring to a gentle boil, then reduce to simmer and cover for 10 minutes.
- Step 4: In a bowl, whisk egg yolks and lemon juice. Temper the eggs by slowly adding hot broth while whisking.
- Step 5: Pour tempered egg mixture back into the pot, stirring continuously and allowing to warm through for 2-3 minutes.
- Step 6: Stir in cauliflower rice and remove from heat.
- Step 7: Add black pepper to taste, then ladle the soup into bowls. Garnish with lemon wedges and thyme leaves.
Pro Tips for the Best Mediterranean Lemon Chicken Soup
Keep these in mind:
- Using fresh ingredients will elevate the flavor of your soup significantly.
- Don’t skip the tempering step for the egg yolks; this prevents them from scrambling in the soup.
- Feel free to add other vegetables like carrots or spinach for added nutrition and flavor.
- This soup can be easily made in advance and stored for quick meals later.
Best Ways to Serve Mediterranean Lemon Chicken Soup
To enhance your meal experience, serve this comforting soup with a side of crusty bread or a fresh Mediterranean salad. It pairs wonderfully with a drizzle of olive oil and a sprinkle of feta cheese on top. For a heartier option, consider a side of quinoa or couscous to complement the flavors of the chicken lemon soup with vegetables.
How to Store and Reheat Mediterranean Lemon Chicken Soup
To store, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until warmed through. This is also a great meal prep option, allowing you to enjoy homemade soup any day of the week.
Frequently Asked Questions About Mediterranean Lemon Chicken Soup
What’s the secret to perfect Mediterranean Lemon Chicken Soup?
The key is in the fresh ingredients and the balance of flavors. Using high-quality chicken and fresh herbs will elevate your soup immensely. Don’t rush the cooking process; letting the flavors meld is essential for a best Mediterranean lemon chicken soup.
Can I make Mediterranean Lemon Chicken Soup ahead of time?
Absolutely! This soup keeps well and can be made a day in advance. Just store it in the fridge, and the flavors will deepen overnight, making it even more delicious!
How do I avoid common mistakes with Mediterranean Lemon Chicken Soup?
One common mistake is cooking the egg yolks too quickly, which can cause them to scramble. Always temper them with hot broth first, and be gentle when adding to the soup to achieve a creamy texture.
Variations of Mediterranean Lemon Chicken Soup You Can Try
For a twist, try adding chickpeas for extra protein or spinach for added greens. You can also replace chicken with turkey for a different flavor. For a vegetarian option, substitute chicken with tofu and use vegetable broth instead. These variations keep the essence of the traditional Mediterranean chicken soup while offering new flavors.
For more delicious recipes, check out Lemon Chicken Orzo Soup with Spinach or Greek Lemon Chicken Soup.
For a hearty meal, consider pairing this soup with Hearty Beef Shepherd’s Pie or Creamy Green Bean and Potato Soup.
Print
Mediterranean Lemon Chicken Soup: 30-Minute Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Mediterranean Lemon Chicken Soup is a quick, high-protein meal, perfect for busy weeknights, delivering warmth and vibrant flavors.
Ingredients
- 2 tablespoons olive oil (can substitute with avocado oil)
- 2 shallots (finely chopped; can substitute with onions)
- 2 cloves garlic (minced; fresh is preferable)
- 1 teaspoon salt (sea salt or kosher salt preferred)
- 1 cup zucchini (grated; can substitute with yellow squash)
- 1 teaspoon thyme (fresh is best)
- 2 cups cooked chicken (shredded or diced; leftover rotisserie chicken works well)
- 4 cups chicken broth (low-sodium recommended)
- 2 egg yolks (can be omitted for dairy-free version)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 cups cauliflower rice (frozen or freshly made)
- to taste black pepper (adjust to your preference)
- 1 lemon wedges (for garnish)
- to taste thyme leaves (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat until shimmering. Add shallots and garlic, sauté for about 1 minute until translucent.
- Stir in grated zucchini, cooking for about 1 minute until slightly softened.
- Add thyme, cooked chicken, and chicken broth. Bring to a gentle boil, then reduce to simmer and cover for 10 minutes.
- In a bowl, whisk egg yolks and lemon juice. Temper the eggs by slowly adding hot broth while whisking.
- Pour tempered egg mixture back into the pot, stirring continuously and allowing to warm through for 2-3 minutes.
- Stir in cauliflower rice and remove from heat.
- Add black pepper to taste, then ladle the soup into bowls. Garnish with lemon wedges and thyme leaves.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 150 mg