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Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup

There's nothing quite like a bowl of this bright, zesty soup to warm you up without weighing you down. It's light enough for a weeknight dinner yet satisfying enough to keep you full — and since it uses pre-cooked or leftover chicken, you can have it on the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium shallot finely diced
  • 3 cloves garlic minced
  • ½ tsp sea salt
  • 1 medium zucchini grated
  • 1 tsp fresh thyme plus extra for garnish
  • 2 cups cooked chicken pulled or shredded, skinless
  • 6 cups chicken broth low-sodium recommended
  • 3 large egg yolks
  • 2 medium lemons juiced (about ⅓ cup)
  • 1 cup cauliflower rice fresh or frozen
  • ¼ tsp fresh ground black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots, garlic, and sea salt. Stir constantly and cook for about 1 minute until soft and translucent, being careful not to let the garlic brown.
  • Stir in the grated zucchini and cook for another minute until softened and blended into the base.
  • Add the thyme, pulled chicken, and chicken broth. Raise the heat to bring to a boil, then reduce to a steady simmer. Cover and simmer for 10 minutes.
  • While the soup simmers, place the egg yolks in one bowl and the lemon juice in a second, larger bowl — large enough to hold some added hot broth. Tip: Save the egg whites in the fridge for an omelet the next day!
  • Remove the lid and lower the heat to its lowest setting. Whisk the egg yolks and lemon juice together in the larger bowl. Slowly ladle in one scoop of hot broth while whisking continuously to temper the eggs.
  • Pour the egg and lemon mixture back into the pot while stirring gently. Add the cauliflower rice and stir to combine.
  • Remove from heat and finish with freshly ground black pepper. Serve immediately with extra lemon wedges and a garnish of fresh thyme leaves.

Notes

 
  • Don't skip tempering the eggs — adding them directly to hot broth will scramble them. The gradual whisking step is what creates that smooth, silky broth.
  • Always use fresh lemon juice. Bottled juice tastes flat and can turn slightly bitter in the finished soup.
  • Shred the chicken into thin, even pieces so it distributes well and absorbs more broth flavor.
  • Add cauliflower rice at the very end — it only needs 2–3 minutes to warm through and stay tender.
  • Serve right away. The egg-lemon base thickens as it sits, so don't let it rest too long before ladling into bowls.
  • Storage: Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat. Freeze for up to 2 months — for best texture, add fresh cauliflower rice when reheating rather than storing it in the soup.
 

Nutrition Facts

  • Calories: 245
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 165mg
  • Sodium: 665mg
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 39g
  • Net Carbs: 4g