Lemon Chicken Mediterranean Soup (Print)
A filling Mediterranean favorite with juicy chicken, zesty lemon, and smooth egg sauce that brings comfort whatever the season.
# Ingredients:
→ Main Components
01 -
8 cups chicken stock
02 -
½ cup freshly squeezed lemon juice
03 -
½ cup grated carrots
04 -
½ cup minced onion
05 -
½ cup diced celery stalks
06 -
6 tablespoons chicken bouillon concentrate
07 -
¼ teaspoon white pepper powder
→ Roux Mix
08 -
¼ cup butter substitute
09 -
¼ cup plain flour
→ Final Additions
10 -
8 egg yolks
11 -
1 cup boiled white rice
12 -
1 cup chopped cooked chicken meat
13 -
16 lemon wedges for topping
# Steps:
01 -
Throw chicken stock, fresh lemon juice, grated carrots, minced onion, celery, chicken bouillon, and white pepper into a big pot. Get it bubbling on high heat. Once it's rolling, turn down the heat and let everything simmer for about 15–20 minutes until your veggies get soft.
02 -
Combine butter substitute and flour in a little bowl until you've got a smooth paste. Slowly stir this mixture into your simmering pot. Keep cooking and stirring often for around 8–10 minutes till the soup gets a bit thicker.
03 -
Whip the egg yolks in another bowl until they're light and fluffy. Drizzle in a spoonful of hot soup while whisking non-stop so they don't scramble. Slowly pour this egg mix back into your soup, stirring the whole time, and warm it through gently without letting it boil.
04 -
Dump in your cooked rice and chicken pieces. Let everything warm up together for a couple more minutes.
05 -
Scoop the soup into your bowls and pop a lemon slice on top of each serving.
# Additional Notes:
01 -
This traditional Mediterranean soup balances tangy lemon flavor with a silky smooth texture from the special egg-lemon mixture.
02 -
Always keep the soup below boiling point when you add your egg mixture or you'll end up with scrambled eggs.
03 -
You can make this ahead and keep it in your fridge for up to 3 days.