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–+ servings
Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup – A High-Protein Delight

This Mediterranean Lemon Chicken Soup is a quick, high-protein meal full of vibrant flavors and nourishing ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Use a light olive oil for a milder taste.
  • 1 Shallot Diced, substitute with yellow onion if unavailable.
  • 2 cloves Garlic Minced, fresh garlic is preferred.
  • to taste Salt Adjust based on dietary needs.
For the Chicken Mixture
  • 1 cup Grated Zucchini Fine juliennes can also be used.
  • 1 teaspoon Thyme Fresh thyme is ideal, dried can be substituted.
  • 2 cups Leftover or Pre-Cooked Chicken Rotisserie chicken works well.
  • 6 cups Chicken Broth Low-sodium broth can be used.
For the Creamy Finish
  • 3 Egg Yolks Use fresh eggs for best results.
  • 1 tablespoon Lemon Juice Freshly squeezed is recommended.
  • 1 cup Cauliflower Rice Frozen can be used for convenience.
  • to taste Black Pepper Freshly cracked enhances flavor.

Equipment

  • Large Pot
  • Medium bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt olive oil. Add shallot and garlic, seasoning with salt. Cook for about 1 minute until the shallots are translucent.
  2. Stir in grated zucchini, mixing thoroughly. Cook for another minute until zucchini softens.
  3. Add cooked chicken and chicken broth to the pot. Stir well, increase heat to a gentle boil.
  4. After boiling, reduce heat to simmer and cover for 10 minutes.
  5. In a medium bowl, whisk together egg yolks and lemon juice until combined.
  6. Reduce heat to low and gradually whisk in hot broth to temper the eggs.
  7. Slowly pour the tempered egg mixture back into the soup while stirring constantly.
  8. Fold in cauliflower rice until well mixed and heated through.
  9. Remove from heat and season with freshly cracked black pepper. Serve in warm bowls, garnished with thyme leaves and lemon wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 10gProtein: 35gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Do not overcook the vegetables; simmer just enough to keep them tender yet vibrant. Use fresh ingredients for the most flavorful results.

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