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–+ servings
Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup: Quick Comfort in a Bowl

This Mediterranean Lemon Chicken Soup is a quick, high-protein meal, perfect for busy weeknights, delivering warmth and vibrant flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 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
Optional Garnish
  • 1 lemon wedges for garnish
  • to taste thyme leaves for garnish

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering. Add shallots and garlic, sauté for about 1 minute until translucent.
  2. Stir in grated zucchini, cooking for about 1 minute until slightly softened.
  3. Add thyme, cooked chicken, and chicken broth. Bring to a gentle boil, then reduce to simmer and cover for 10 minutes.
  4. In a bowl, whisk egg yolks and lemon juice. Temper the eggs by slowly adding hot broth while whisking.
  5. Pour tempered egg mixture back into the pot, stirring continuously and allowing to warm through for 2-3 minutes.
  6. Stir in cauliflower rice and remove from heat.
  7. Add black pepper to taste, then ladle the soup into bowls. Garnish with lemon wedges and thyme leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 39gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure proper egg tempering to avoid scrambling. For a thicker soup, add more cauliflower rice during cooking.

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