This creamy Mediterranean lemon chicken soup is bright and tasty! It’s made with tender chicken, fresh veggies, and a hint of zesty lemon that brings everything together.
Whenever I make this soup, it feels like a warm hug in a bowl. I love to enjoy it with warm bread on the side—perfect for dipping! 🍞✨
Key Ingredients & Substitutions
Olive Oil: This adds a rich flavor and is a staple in Mediterranean cooking. If you need a substitute, avocado oil or even butter can work well, though they change the flavor slightly.
Chicken Broth: Using low-sodium broth lets you control the salt level. You can make your own or use vegetable broth for a lighter version, just keep in mind the flavor will be less rich.
Long-Grain White Rice: This type of rice gives a nice texture. If you prefer, you can use brown rice, though it may require more cooking time. Quinoa is also a great gluten-free option.
Heavy Cream: For a lighter version, consider using half-and-half or even coconut milk for a non-dairy twist. Keep in mind, the creaminess will vary with these options.
Lemon Juice and Zest: Fresh is best here for bright flavor! If you don’t have fresh lemons, bottled lemon juice can work, but the taste may not be as vibrant.
How Do You Get the Perfect Creamy Texture in Soup?
To achieve that luscious, creamy texture in this soup, it’s essential to add the cream at the right time. Here’s how to do it:
- After your rice is fully cooked, lower the heat to prevent boiling. Boiling could result in curdled cream.
- Gradually stir in the heavy cream, mixing well to ensure an even texture.
- Let the soup heat through for a few minutes, but avoid letting it boil again after adding the cream.
With these steps, you’ll enjoy a beautifully creamy soup without any curdling mishaps!
Creamy Mediterranean Lemon Chicken Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup long-grain white rice, rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup heavy cream or half-and-half
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh dill, chopped
- Lemon wedges, for serving
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, giving you a total of about 30 minutes from start to finish. You’ll be enjoying your delicious, creamy soup in no time!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion. Sauté for about 4-5 minutes until the onion is softened and translucent. Then, stir in the minced garlic and let it cook for one more minute until it becomes fragrant.
2. Adding the Broth and Rice:
Next, pour in the chicken broth and bring it to a boil. Once boiling, stir in the rinsed rice, dried oregano, and shredded chicken. Lower the heat to a simmer and let it cook for about 15-20 minutes, or until the rice is tender.
3. Creaming It Up:
Once the rice is cooked, lower the heat again and carefully stir in the heavy cream (or half-and-half). Gently heat through but avoid boiling it at this stage. This will keep your cream from curdling!
4. Brightening with Lemon:
In a small bowl, mix together the lemon juice and lemon zest. Slowly stir this zesty mixture into the soup, being careful not to splash. Season the soup with salt and black pepper to taste, and then add in the freshly chopped dill.
5. Serve and Enjoy:
Your soup is ready to be served! Ladle the creamy soup into bowls and add a lemon wedge on the side for that extra burst of citrus. If you like, you can sprinkle fresh parsley on top as a garnish.
This creamy lemon chicken soup is perfect for any season, offering a delightful Mediterranean flavor that warms the soul. Enjoy your cooking adventure!
FAQ for Creamy Mediterranean Lemon Chicken Soup
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken will work great. Just make sure to shred it into bite-sized pieces before adding it to the soup!
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can add an extra 1/4 cup of rice or a slurry made by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this mixture to the simmering soup and stir until it thickens to your liking.
Can I Use a Different Type of Rice?
Yes, you can substitute long-grain white rice with brown rice or even quinoa! Just keep in mind that brown rice will take longer to cook (about 40-45 minutes), and quinoa will cook quicker (about 15 minutes).
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. If the soup thickens while stored, simply add a bit of broth or water to reach your desired consistency.
