Mediterranean Lemon Chicken Soup is the kind of comfort food that instantly lifts your spirits with its bright flavors and cozy, nourishing warmth. Inspired by the classic Greek avgolemono, this soup brings together tender chicken, silky orzo, and a vibrant punch of lemon, all woven together with a whisper of fresh herbs. Whether you’re craving something light yet satisfying or looking for a way to shake up your weeknight dinner routine, this soup delivers on taste, simplicity, and feel-good vibes in every spoonful.
Ingredients You’ll Need
Each ingredient in Mediterranean Lemon Chicken Soup plays a special role, from building a flavorful base to finishing with a zesty flourish. You don’t need anything fancy—just a handful of fresh, wholesome staples that come together to create pure magic in a bowl.
- Olive oil (2 tablespoons): The foundation for sautéing vegetables, adding richness and depth to the soup’s base.
- Onion (1 medium, finely chopped): Provides subtle sweetness and aromatic warmth as it softens.
- Garlic (2 cloves, minced): Adds a gentle pungency and unmistakable Mediterranean flair.
- Carrots (2 medium, diced): Bring a hint of natural sweetness and vibrant color.
- Celery (2 stalks, diced): Contributes earthy undertones and texture for a satisfying bite.
- Chicken broth (6 cups): The soul of the soup—opt for homemade or a good-quality store-bought version for best results.
- Cooked shredded chicken (1 cup): Rotisserie or poached chicken makes prep a breeze and keeps things juicy.
- Orzo or rice (1/2 cup): Orzo adds a silky, delicate texture; rice is perfect if you want a gluten-free option.
- Eggs (2 large): Whisked in to create that signature creamy, velvety finish without any dairy.
- Fresh lemon juice (1/3 cup, about 2 lemons): The heart of Mediterranean Lemon Chicken Soup—zesty, bright, and utterly refreshing.
- Salt and black pepper (to taste): Simple seasonings that let the other flavors shine.
- Fresh dill or parsley (2 tablespoons, chopped): Stirred in at the end for a pop of green and fresh herbal lift.
- Lemon slices (for garnish, optional): For those who want an extra hit of citrus and a beautiful finishing touch.
How to Make Mediterranean Lemon Chicken Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your chopped onion, diced carrots, and celery. Let them cook together for about five minutes, stirring occasionally, until everything is softened and your kitchen smells incredible. This is where the soup’s flavor journey truly begins.
Step 2: Add Garlic and Broth
Stir in the minced garlic and let it cook for just a minute, taking care not to let it burn. Then, pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Bring everything up to a gentle boil—this is your aromatic, nutrient-rich base for the Mediterranean Lemon Chicken Soup.
Step 3: Cook the Orzo or Rice
Once the broth is bubbling, add your orzo or rice. Let it simmer away for 10 to 12 minutes, or until the grains are perfectly tender. This step gives the soup its satisfying body and makes every spoonful hearty and comforting.
Step 4: Stir in the Chicken
Reduce the heat to low and gently fold in the shredded chicken. If you’re using rotisserie chicken, it will warm through beautifully in just a few minutes. This is where the soup starts to look—and taste—like a complete meal.
Step 5: Temper the Egg-Lemon Mixture
In a separate bowl, whisk together the eggs and fresh lemon juice until smooth. To avoid scrambling the eggs, slowly ladle some of the hot broth into the egg-lemon mixture while whisking constantly. This step is called tempering and it’s the secret to the soup’s creamy, silky finish.
Step 6: Finish the Soup
Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Let the soup simmer (but not boil) for 2 to 3 minutes, just until it thickens slightly and turns luxuriously creamy. Season to taste with salt and pepper, then stir in the fresh dill or parsley right before serving. Mediterranean Lemon Chicken Soup is now ready to shine!
How to Serve Mediterranean Lemon Chicken Soup
Garnishes
A sprinkle of freshly chopped dill or parsley and a few thin lemon slices on top will brighten up each bowl. Don’t be shy with the herbs—they add a final layer of freshness and make the soup truly pop, both in flavor and appearance.
Side Dishes
This soup pairs beautifully with warm, crusty bread (think baguette or pita) for dunking, or a simple Greek salad on the side to keep things light and refreshing. A handful of olives or a small plate of feta cheese rounds out the Mediterranean Lemon Chicken Soup experience perfectly.
Creative Ways to Present
For special occasions or dinner parties, serve the soup in small mugs or espresso cups as a starter. Drizzle a little extra virgin olive oil over each bowl, or sprinkle with a touch of sumac for color and tang. You can even set out a “garnish bar” with extra lemon wedges, herbs, and toasted pine nuts for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mediterranean Lemon Chicken Soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to three days, and the flavors only get better as they meld together overnight.
Freezing
If you plan to freeze the soup, do so before adding the egg-lemon mixture. Simply freeze the base, then thaw and reheat before whisking in a fresh batch of the egg-lemon blend to ensure the texture remains silky and smooth.
Reheating
To reheat, warm the soup gently over low heat, stirring frequently. If you’ve already added the egg-lemon mixture, avoid bringing it to a boil to prevent curdling. If it thickens too much, just stir in a splash of extra broth or water until you reach your desired consistency.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey is a fantastic swap for chicken in Mediterranean Lemon Chicken Soup, especially after the holidays. Just shred it and add in as you would with chicken.
Is it possible to make this soup vegetarian?
Yes, you can make a vegetarian version by using vegetable broth and omitting the chicken. Add extra veggies or a can of chickpeas for satisfying protein and texture.
What’s the best way to avoid curdling the eggs?
The key is to temper the egg-lemon mixture by slowly whisking in hot broth before adding it to the pot. Make sure the soup doesn’t boil after the eggs are added—just a gentle simmer is perfect.
Can I use quinoa or another grain instead of orzo or rice?
Definitely! Quinoa, farro, or even small pasta shapes all work well. Just adjust the cooking time as needed so your grain of choice is perfectly tender.
How can I make Mediterranean Lemon Chicken Soup even more lemony?
If you’re a lemon lover, add a bit of finely grated lemon zest to the egg-lemon mixture, or serve each bowl with an extra squeeze of fresh lemon juice and a wedge on the side.
Final Thoughts
If you’re longing for a meal that’s sunny, simple, and soul-satisfying, give Mediterranean Lemon Chicken Soup a try. It’s my go-to when I want something nourishing yet bright, and I think you’ll love sharing it with your loved ones just as much as I do!
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Mediterranean Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek
- Diet: Non-Vegetarian
Description
Mediterranean Lemon Chicken Soup, also known as Avgolemono, is a refreshing Greek-style soup that combines tender chicken, orzo or rice, and a tangy lemon-egg mixture, resulting in a creamy yet dairy-free broth. Perfect for a light and healthy meal, this soup is easy to prepare and full of vibrant flavors.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (preferably from rotisserie or poached)
- 1/2 cup orzo or rice
Lemon-Egg Mixture
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- Lemon slices for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add finely chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables have softened and the onion is translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Cook Orzo/Rice: Pour the chicken broth into the pot and bring the mixture to a boil. Add the orzo or rice and cook until tender, which should take approximately 10 to 12 minutes depending on the grain you use.
- Add Shredded Chicken: Lower the heat to a simmer and stir in the cooked shredded chicken, allowing it to warm through.
- Prepare the Lemon-Egg Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice. To temper the eggs and prevent curdling, slowly add a ladle of the hot soup broth into the lemon-egg mixture while whisking constantly.
- Incorporate the Lemon-Egg Mixture: Gradually pour the tempered lemon-egg mixture back into the soup pot, stirring continuously. Let the soup simmer gently for 2 to 3 minutes, making sure it does not boil, until it thickens slightly and becomes creamy.
- Season and Garnish: Season the soup with salt and black pepper to taste. Stir in the chopped fresh dill or parsley for a burst of herbal freshness. Serve hot, garnished with lemon slices if desired.
Notes
- Use homemade chicken stock for a richer, more flavorful soup.
- To keep the soup dairy-free and light, avoid adding any creamy dairy products.
- This soup freezes well if you omit adding the egg-lemon mixture before freezing; add the mixture fresh after reheating.
- Orzo can be substituted with rice for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 95 mg
