Mediterranean Lemon Chicken Soup: 30-Minute Comfort

Mediterranean Lemon Chicken Soup is a quick, high-protein meal, perfect for busy weeknights, delivering warmth and vibrant flavors.

Scale

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)

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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.