If you are craving something comforting yet bright and fresh, this Mediterranean Lemon Chicken Soup Recipe is an absolute must-try. Bursting with vibrant lemony flavor balanced by tender chicken and a silky, egg-thickened broth, this soup feels like a warm hug on a chilly day or a refreshing boost when you want something light. Inspired by the classic Greek avgolemono, it combines simple ingredients to create a dish that’s elegant, hearty, and deeply satisfying. The delicate orzo or rice adds just the right texture, while fresh herbs bring a lovely herbal note that ties everything together beautifully.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—the ingredients are straightforward but each plays a key role in building flavor, texture, and visual appeal. From the aromatic vegetables to the zesty lemon juice, everything works in harmony to create a soul-warming bowl.
- 1 tablespoon olive oil: Provides a rich base and helps soften the vegetables gently.
- 1 small onion, diced: Adds sweetness and depth once sautéed.
- 2 garlic cloves, minced: Infuses the soup with a subtle aromatic kick.
- 2 carrots, peeled and sliced: Bring natural sweetness and vibrant color.
- 2 celery stalks, chopped: Adds a subtle earthiness and crunch when sautéed.
- 6 cups low-sodium chicken broth: Forms the savory, comforting soup base.
- 1 cup cooked shredded chicken (rotisserie or poached): Makes the soup hearty and protein-packed.
- ½ cup orzo or rice: Provides satisfying texture and helps thicken the soup naturally.
- 2 large eggs: Whisked with lemon juice to create a luscious, silky broth.
- ¼ cup fresh lemon juice (about 2 lemons): The star ingredient that brightens the entire dish.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors.
- 2 tablespoons chopped fresh dill or parsley: Adds a fresh herbal note for a beautiful finish.
How to Make Mediterranean Lemon Chicken Soup Recipe
Step 1: Sauté the Veggies
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and chopped celery, then let them cook gently for about 5 to 7 minutes. This softens the vegetables and draws out their natural sweetness, forming the flavorful foundation for the soup. Add the minced garlic last and stir for just one minute to unlock its aroma without burning it.
Step 2: Simmer the Broth and Cook the Orzo
Pour in the chicken broth and bring it to a lively boil. Add the orzo or rice, depending on your preference, then immediately reduce the heat to a gentle simmer. Let the grains cook for 8 to 10 minutes until they become tender but not mushy. This step creates the perfect base texture and ensures that the soup has a wonderful mouthfeel.
Step 3: Add the Chicken and Heat Through
Once the orzo or rice is cooked, stir in the shredded chicken. Continue to simmer for another 2 to 3 minutes so the chicken warms through and melds with the flavors in the broth. Using pre-cooked chicken keeps this recipe quick and easy without sacrificing any heartiness.
Step 4: Temper and Add the Egg-Lemon Mixture
In a small bowl, whisk together the eggs and fresh lemon juice until smooth and pale. Slowly ladle in about half a cup of the hot soup broth to temper the eggs—that means gently bringing them up to temperature to prevent scrambling. Stir this egg-lemon mixture back into the pot gradually while whisking continuously. Let the soup simmer on the lowest heat for 1 to 2 minutes so it thickens slightly and becomes luxuriously silky. Be careful not to let the soup boil during this step to keep the texture just right.
Step 5: Season and Finish with Fresh Herbs
Finally, season the soup generously with salt and black pepper to taste. Just before serving, stir in chopped fresh dill or parsley to add a pop of color and a fresh, herby fragrance that brightens the whole dish. Your Mediterranean Lemon Chicken Soup Recipe is now ready to warm your soul!
How to Serve Mediterranean Lemon Chicken Soup Recipe
Garnishes
A sprinkle of extra fresh herbs like dill or parsley on top lends a lovely, fresh presentation. For a touch of richness, drizzle a tiny bit of good quality olive oil or add a few lemon slices on the side. You can also offer some cracked black pepper freshly ground at the table for added bite.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft pita for dipping. A simple side salad with crisp greens and a lemon vinaigrette echoes the soup’s bright flavors perfectly, creating a well-rounded meal. For a heartier lunch or light dinner, consider serving with a small plate of roasted vegetables.
Creative Ways to Present
For a more elegant touch, serve the soup in individual bowls with a lemon wedge on the rim for squeezing. You can also ladle it into hollowed-out bread bowls for a cozy, rustic appeal. To make it a bit more special, add a sprinkle of toasted pine nuts or a few crumbles of feta cheese on top to bring in complementary Mediterranean flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Mediterranean Lemon Chicken Soup Recipe into an airtight container and keep it in the refrigerator for up to 3 days. The flavors tend to deepen over time, making it even more delicious the next day.
Freezing
This soup freezes well but is best stored without the fresh herbs, which can wilt during thawing. Freeze in a suitable container for up to 2 months. To ensure the egg-lemon sauce retains its silky texture, it’s ideal to freeze the soup before adding the egg mixture, then prepare the egg-lemon tempering step fresh when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If you froze the soup without the egg-lemon mixture, reheat the base first and then follow step 4 to temper and add the eggs and lemon fresh, ensuring the soup remains smooth and creamy.
FAQs
Can I use chicken broth from a carton or homemade broth?
Absolutely! Both store-bought and homemade chicken broth work beautifully. Homemade broth may add even more depth of flavor, but a good quality low-sodium carton broth keeps this recipe quick and convenient.
Is it possible to make this soup vegetarian?
You can easily make a vegetarian version by using vegetable broth instead of chicken broth and substituting cooked chickpeas or tofu for the chicken. The lemon and egg mixture will still create a luscious, creamy texture.
What can I use instead of orzo?
If you prefer gluten-free options, rice is a perfect substitute that works wonderfully in this soup. Quinoa also makes for a fun twist, adding more protein and texture while keeping the dish hearty.
How do I prevent the eggs from curdling during the lemon-egg step?
The key is to temper the eggs by slowly whisking in hot broth, then adding the mixture back to the soup while continuously stirring and keeping the heat low. Do not let the soup boil afterward, as high heat cooks the eggs too quickly and causes curdling.
Can I make this soup ahead of time for a dinner party?
Definitely! Prepare the soup base and cook the orzo and chicken in advance. When ready to serve, gently reheat and finish with the tempered egg-lemon mixture and fresh herbs for the best texture and flavor.
Final Thoughts
This Mediterranean Lemon Chicken Soup Recipe is such a gem—easy to make yet full of bright, comforting flavors that feel like sunshine in a bowl. Whether for a busy weeknight or a special gathering, it’s a dish you’ll want to return to again and again. I truly hope you enjoy making and sharing this beautiful soup as much as I do.
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Mediterranean Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek-Inspired
- Diet: Gluten Free
Description
Mediterranean Lemon Chicken Soup is a comforting and tangy Greek-inspired dish combining tender chicken, fresh vegetables, and a bright lemon-egg sauce called avgolemono. This light yet hearty soup is perfect for a healthy lunch or dinner, delivering rich flavors with an easy stovetop method.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (rotisserie or poached)
- ½ cup orzo or rice
Avgolemono Sauce
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional minute.
- Simmer Broth and Orzo: Pour in the chicken broth and bring the mixture to a boil. Add the orzo or rice, reduce heat to low to maintain a gentle simmer, and cook for 8 to 10 minutes until the pasta or rice is tender.
- Add Chicken: Stir in the cooked shredded chicken and continue simmering for 2 to 3 minutes to heat the chicken through.
- Prepare Avgolemono: In a small bowl, whisk together the eggs and fresh lemon juice. To temper the eggs, slowly drizzle in about ½ cup of the hot broth from the soup while continuously whisking to prevent curdling.
- Incorporate Egg Mixture: Gradually stir the tempered egg and lemon mixture back into the soup pot. Simmer gently on low heat for 1 to 2 minutes until the soup thickens slightly—avoid boiling to prevent scrambling the eggs.
- Season and Garnish: Season the soup with salt and black pepper to your preference. Stir in the chopped fresh dill or parsley for a bright finishing touch. Serve the soup hot, optionally with warm pita or crusty bread.
Notes
- This soup is inspired by the traditional Greek avgolemono, known for its creamy, tangy flavor from lemon and eggs.
- For extra richness, add a splash of cream or a drizzle of additional olive oil just before serving.
- Pairs wonderfully with warm pita bread or crusty bread to soak up the flavorful broth.
- Use rice instead of orzo to make this soup gluten-free.
