This Mediterranean Lemon Chicken Soup is a comforting, creamy bowl of goodness with a tangy lemon twist. It’s a Greek-inspired soup, combining tender shredded chicken, fresh herbs, and orzo or rice in a rich chicken broth. The key ingredient that makes this soup unique is the lemon-egg mixture, known as “avgolemono,” which gives the soup its creamy texture and fresh, zesty flavor. Whether you’re craving something soothing on a chilly day or want a healthy, delicious dish, this soup hits the spot.
Why You’ll Love This Recipe
I love this Mediterranean Lemon Chicken Soup because it’s a perfect balance of creamy, tangy, and savory flavors. The combination of the rich chicken broth, the freshness from lemon juice, and the hearty vegetables makes it a comforting and satisfying meal. The orzo or rice adds just the right amount of texture, and the shredded chicken brings in protein and depth. The touch of fresh herbs like parsley or dill at the end really brightens the whole dish. Plus, it’s so easy to make! From prep to finish, this soup takes just 35 minutes, making it a great option for busy weeknights or when you want a delicious homemade meal without spending too much time in the kitchen.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1/2 teaspoon ground turmeric (optional, for color & depth)
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
1 cup orzo or rice
2 large eggs
Juice of 2 lemons, freshly squeezed
Salt & black pepper, to taste
Fresh parsley or dill, chopped, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in oregano, turmeric, salt, and black pepper.
Add the Broth & Chicken: Pour in chicken broth and bring to a boil. Add orzo or rice and reduce heat to a simmer. Cook for 10-12 minutes until the pasta or rice is tender. Stir in shredded chicken and let it heat through.
Make the Lemon-Egg Mixture (Avgolemono Style): In a bowl, whisk eggs and lemon juice together until smooth. Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs (prevents curdling). Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.
Finish & Serve: Simmer for 2 minutes (do not boil) until the soup thickens slightly. Garnish with fresh parsley or dill and serve hot. Enjoy!
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 servings
Variations
Vegetarian Version: Skip the chicken and opt for more vegetables like zucchini, spinach, or mushrooms to make this soup vegetarian. Use vegetable broth instead of chicken broth for extra flavor.
Different Grains: While I use orzo or rice in this soup, you can swap it out for other grains like quinoa or farro for a slightly different texture and flavor.
Spice it up: If you prefer a bit more heat, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the aromatics for an extra kick.
Storage/Reheating
Storing: This soup can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so you can add a little more chicken broth or water when reheating to restore its desired consistency.
Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up.
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FAQs
How can I make this soup dairy-free?
To make this soup dairy-free, skip the eggs in the lemon-egg mixture and instead whisk together lemon juice with a little bit of cornstarch to thicken the soup. You could also try adding coconut milk for a creamy texture.
Can I freeze Mediterranean Lemon Chicken Soup?
Yes, you can freeze the soup! Just allow it to cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When reheating, be sure to add some extra broth since the soup may thicken as it freezes.
Can I use a different protein instead of chicken?
Definitely! You can substitute the chicken with shredded turkey, pork, or even tofu for a plant-based option. Just make sure to adjust the seasoning as needed.
Can I use store-bought broth for this recipe?
Yes, store-bought chicken broth works just fine! If you prefer, you can use homemade broth for a richer flavor. Make sure to taste the broth before adding salt, as some store-bought options can be quite salty.
Is this soup gluten-free?
To make this soup gluten-free, simply use gluten-free orzo or rice. You can also try quinoa or another gluten-free grain in place of the pasta for a different texture.
Conclusion
This Mediterranean Lemon Chicken Soup is a hearty and flavorful dish that’s perfect for any occasion. The blend of tender chicken, vegetables, and orzo in a creamy, lemony broth makes it both comforting and refreshing at the same time. Whether you’re looking for a healthy meal, a quick weeknight dinner, or just something warm to cozy up with, this soup is sure to become a family favorite.
📖 Recipe:
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Mediterranean Lemon Chicken Soup
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Mediterranean Lemon Chicken Soup is a creamy, comforting dish infused with fresh lemon juice, tender shredded chicken, and orzo or rice. Inspired by Greek avgolemono, this soup gets its rich texture from a smooth lemon-egg mixture, creating a balance of tangy and savory flavors. Packed with protein, fresh herbs, and nourishing broth, this one-pot meal is perfect for a cozy night or a quick, wholesome dinner.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1/2 teaspoon ground turmeric (optional, for color & depth)
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
1 cup orzo or rice
2 large eggs
Juice of 2 lemons, freshly squeezed
Salt & black pepper, to taste
Fresh parsley or dill, chopped, for garnish
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in oregano, turmeric, salt, and black pepper.
- Add Broth & Chicken
- Pour in chicken broth and bring to a boil.
- Add orzo or rice and reduce heat to a simmer.
- Cook for 10-12 minutes until the pasta or rice is tender.
- Stir in shredded chicken and let it heat through.
- Prepare the Lemon-Egg Mixture (Avgolemono Style)
- In a bowl, whisk eggs and lemon juice together until smooth.
- Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs.
- Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.
- Finish & Serve
- Simmer for 2 minutes (do not boil) until the soup thickens slightly.
- Garnish with fresh parsley or dill.
- Serve hot and enjoy!
Notes
Vegetarian Option: Replace chicken with extra veggies and use vegetable broth.
Gluten-Free Alternative: Swap orzo with quinoa or gluten-free pasta.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Add extra broth when reheating.
Spice It Up: Add red pepper flakes for a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 4-6 servings
- Calories: 320 kcal
