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Mediterranean Lemon Chicken Soup Recipe
Ash Tyrrell

Mediterranean Lemon Chicken Soup Recipe

I have to tell you, the first time I made this Mediterranean Lemon Chicken Soup, I was amazed at how bright and comforting it tasted. I usually don’t make soup on a whim, but this recipe was so quick and simple that it became an instant favorite. The combination of zesty lemon, tender chicken, and nutrient-packed vegetables made it feel both wholesome and indulgent
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – Adds richness; extra-virgin works best for flavor.
  • 1 large shallot finely diced – Offers a mild, sweet base; avoid yellow onions for a delicate taste.
  • 3 garlic cloves minced – Boosts flavor and immunity; crush or mince fresh garlic instead of pre-minced.
  • 1 teaspoon sea salt – Enhances all the flavors naturally; I prefer sea salt over table salt.
  • 2 small zucchini grated – Softens quickly and blends into the broth for texture.
  • 1 teaspoon fresh thyme plus extra for garnish – Adds herbaceous aroma; fresh thyme is far more fragrant than dried.
  • 4 cups pulled leftover cooked chicken skinless – Saves time and keeps the soup lean; pasture-raised is ideal.
  • 5 cups chicken broth – The soul of the soup; homemade or low-sodium store-bought works best.
  • 2 pasture-raised egg yolks – Creates a creamy texture without cream.
  • 3 large lemons juiced (about ⅓ cup) – Adds tang and vitamin C; always use fresh lemons.
  • 3 cups cauliflower rice – Lightens the soup while adding nutrients; I prefer fresh chopped cauliflower over frozen.
  • ¼ teaspoon fresh ground black pepper – Finishes with a subtle spice.

Method
 

  1. Heat olive oil in a large pot over medium heat. Add shallots, garlic, and salt. Cook until the shallots turn translucent, stirring constantly to avoid burning. The aroma at this stage is already incredible!
  2. Grate the zucchini and stir it into the pot. Cook for about a minute until it softens slightly. This keeps the soup light and adds gentle sweetness.
  3. Toss in the cooked chicken, chicken broth, and fresh thyme. Bring to a boil, then lower to a simmer. Cover and cook for 10 minutes to allow the flavors to meld beautifully.
  4. While the soup simmers, whisk the egg yolks in a bowl. In another bowl, juice the lemons. I always save some hot broth to temper the eggs to prevent scrambling.
  5. Slowly whisk one ladle of hot broth into the egg-lemon mixture. Then gradually stir the mixture back into the pot. This adds a creamy tang without using cream.
  6. Add the cauliflower rice and mix well. The rice absorbs flavors and adds body while keeping the soup light and nutrient-rich.
  7. Remove from heat, add black pepper, and taste for seasoning. Serve with extra lemon wedges and a sprinkle of fresh thyme. Enjoy warm for maximum comfort!

Notes

  • I always use fresh herbs rather than dried; it really brightens the flavors.
  • If my leftover chicken is a bit dry, I add a splash of broth when simmering.
  • I find grating the zucchini finely keeps the soup silky.
  • Don’t overheat the egg-lemon mixture; adding too fast can curdle it.
  • I like to zest a lemon over the top just before serving for an extra citrusy punch