1-Step 1: Building the Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, carrots, and lemon peel to the pot, seasoning with a pinch of salt and pepper. Sauté these vegetables for about 5 minutes, stirring occasionally until they soften and the onions become translucent. This step builds a solid flavor foundation for your soup.

Once the vegetables have softened, add the minced garlic and cook for 1 more minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma from the garlic mingling with the other vegetables will tell you you’re on the right track.

2-Step 2: Creating the Broth
Stir in the dried oregano and bay leaves (if using) into the pot followed by the chicken broth. If you’re making a vegetarian version, this is when you would substitute vegetable broth for the chicken broth. Bring the mixture to a boil, then reduce the heat slightly before adding the rice.

Allow the rice to cook in the broth for about 10 minutes on medium-low heat until tender. During this time, the rice will absorb some of the broth and release starches that begin to thicken the soup slightly. After the rice is cooked, remember to remove and discard the bay leaves and lemon peel strips, as they can be unpleasant to eat.

3-Step 3: The Egg Tempering Technique
This is the most crucial step that gives Mediterranean Lemon Chicken Soup its characteristic creamy texture. Reduce the heat to low to prevent the eggs from scrambling when you add them.

In a medium bowl, whisk together the whole egg and egg yolk until well combined. Now, gradually whisk in a few ladlefuls of hot broth from the soup into the eggs, one ladleful at a time. This process, called tempering, slowly raises the temperature of the eggs without cooking them too quickly. Continuously whisk while adding the hot broth.

Once the eggs are properly tempered and warmed through, slowly pour the mixture back into the pot while whisking the soup vigorously. This constant motion prevents the eggs from forming scrambled bits instead creating a smooth, creamy texture that beautifully thickens the soup.

4-Step 4: Finishing the Soup
Add the shredded chicken, baby spinach, fresh dill, and lemon juice to the soup. Stir gently but thoroughly to incorporate these ingredients. If you’re using a rotisserie chicken for convenience, this is the perfect moment to add it to the pot.

Continue to cook the soup for several more minutes, just until the chicken is heated through and the spinach has wilted into the broth. The vibrant green of the spinach and the bright yellow from the lemon and eggs create a beautiful visual appeal.

Taste your Mediterranean Lemon Chicken Soup and adjust the seasoning as needed. You might want to add more salt, pepper, lemon juice, or dill depending on your personal preferences. Remember that the flavors will continue to meld as the soup sits, so it’s often even better the next day!

Once you’re satisfied with the seasoning, your Mediterranean Lemon Chicken Soup is ready to serve. Ladle into bowls and consider garnishing with additional fresh dill or a sprinkle of black pepper.