Name: Mediterranean Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 6 cups chicken broth; 1 pound boneless skinless chicken breasts or thighs; ½ cup orzo or rice; 1 teaspoon dried oregano; ½ teaspoon turmeric (optional, for color); 1 bay leaf; Salt and pepper to taste; 2 large eggs; ¼ cup fresh lemon juice; 2 tablespoons chopped fresh dill; Lemon slices and extra dill (optional)

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This Mediterranean Lemon Chicken Soup is a zesty, comforting bowl of sunshine that brings the flavors of the Mediterranean right to your kitchen! It’s creamy (without cream), tangy, and brimming with tender chicken, orzo, and vibrant veggies, all wrapped in a silky lemon-egg broth. Whether you’re chasing away a chill or simply craving something fresh, this soup’s lively citrus notes and herby finish make every spoonful unforgettable. Perfect for cozy nights, quick lunches, or impressing guests, Mediterranean Lemon Chicken Soup is about to become your new favorite soup obsession.

Mediterranean Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

This dish keeps things beautifully simple while highlighting bold Mediterranean flavors. Each ingredient plays its own delicious part, weaving into rich layers of taste, soothing texture, and an eye-catching, golden color.

Olive oil: The foundation for sautéing veggies, olive oil is essential for bringing depth and classic Mediterranean flavor to the soup.
Yellow onion: Diced onion melts into the broth, giving a subtle sweetness that rounds out every bite.
Carrots: Sliced carrots add a touch of natural sweetness and give the soup gorgeous color pops.
Celery: Crunchy celery lends a light, herbal note that balances the other vegetables perfectly.
Garlic: A must in any Mediterranean dish, garlic infuses the base with comforting aroma and savory punch.
Chicken broth: The backbone of the soup, chicken broth creates that deep, soul-warming flavor.
Chicken breasts or thighs: Boneless, skinless pieces become extra tender simmered in the broth, then shredded for texture.
Orzo or rice: A handful of orzo or rice gives the soup body and heartiness without feeling heavy. Orzo is classic, but rice works perfectly too!
Dried oregano: This Mediterranean staple brings a hint of earthiness and depth to the background of the soup.
Turmeric (optional): While totally optional, turmeric lends a lovely golden tint and a gentle warmth.
Bay leaf: Bay gives a wonderful old-world aroma that lingers as the soup simmers.
Salt and pepper: Essential for brightening and balancing all the other flavors.
Eggs: Large eggs bind the broth with lemon, creating a dreamy, creamy texture without any dairy.
Lemon juice: Fresh lemon juice transforms this soup with its unmistakable brightness and zing.
Fresh dill: Chopped dill adds a fresh, herby finish that’s classic in Mediterranean lemon chicken soup.
Lemon slices and extra dill for garnish: Add optional but highly recommended finishing touches for extra beauty and aroma!

How to Make Mediterranean Lemon Chicken Soup

Step 1: Sauté the Aromatics

Begin by heating your olive oil in a large pot over medium heat. Toss in your diced onion, sliced carrots, and celery. Let them sauté for about 5–6 minutes, stirring occasionally, until everything softens and the kitchen starts to smell absolutely delicious. When the veggies have started to sweeten and surrender, stir in the minced garlic, and let it cook for just 30 seconds to release its savory scent — don’t let it burn!

Step 2: Build the Soup Base

Now, pour in your chicken broth, and add the chicken breasts or thighs straight into the pot. Stir in the orzo (or rice), oregano, turmeric if you’re using it, bay leaf, along with a pinch of salt and pepper. Give everything a gentle stir. Increase the heat, bringing the mixture to a boil. Once boiling, reduce the heat to a tidy simmer and let the soup cook gently for about 20 minutes, or until the chicken is fully cooked and the orzo is tender and plump.

Step 3: Shred the Chicken

Once the chicken is cooked through, use tongs to remove it onto a plate. Shred the chicken with two forks, pulling it into delicious, tender pieces. Return the shredded chicken to the pot so it can soak up even more flavor. Remember to fish out the bay leaf too and discard it — it’s done its job!

Step 4: Temper the Eggs and Lemon

In a small bowl, whisk the eggs and fresh lemon juice together until smooth. This is the magic that gives Mediterranean Lemon Chicken Soup its legendary creamy texture. To prevent scrambling, slowly ladle about ½ cup of the hot soup broth into the egg-lemon mixture while whisking constantly — this gently brings up the temperature. Continue whisking until it’s fully incorporated.

Step 5: Finish and Serve

Now for the most satisfying step: slowly pour the tempered egg-lemon mixture back into the hot soup, stirring constantly. The soup will turn gorgeously silky and thicken ever so slightly. Stir in the fresh dill, taste, and adjust seasoning if needed. Important tip: don’t let the soup boil again after adding the eggs, or you’ll lose that creamy magic. Ladle into bowls, and, if you’re feeling festive, garnish with extra dill and a slice or two of lemon.

How to Serve Mediterranean Lemon Chicken Soup

Garnishes

The finishing touches make all the difference. Sprinkle your bowl with fresh dill and add a thin lemon slice for an uplifting aroma and beautiful pop of color. If you’re a fan of a bit of crunch, a few toasted pine nuts on top are fabulous too. Not only do garnishes make your Mediterranean Lemon Chicken Soup look stunning, but they also add extra flavor with almost no effort.

Side Dishes

To turn your soup into a meal, pair it with crusty artisan bread, warm pita, or a tangy Greek salad. Roasted vegetables or simple grilled asparagus are perfect for rounding out a light, fresh dinner. Even a handful of olives on the side brings a lovely briny touch that suits this Mediterranean Lemon Chicken Soup beautifully.

Creative Ways to Present

Don’t be afraid to get creative! Serve your soup in big mugs for a cozy game night, or dress it up in shallow bowls with a swirl of extra virgin olive oil and a sprinkle of crumbled feta for a dinner party. For something different, try serving mini cups of Mediterranean Lemon Chicken Soup as a warm appetizer before a Mediterranean feast.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Lemon Chicken Soup keeps brilliantly for up to 3 days in an airtight container in the fridge. The flavors actually meld, making it taste even more vibrant the next day. Give it a gentle stir before reheating, as the orzo may continue soaking up the broth overnight.

Freezing

This soup is wonderfully freezer friendly. For best results, freeze the soup without the egg-lemon mixture, then whisk in fresh eggs and lemon juice after reheating. Portion the soup into individual containers for quick, lemony lunches on demand.

Reheating

To reheat, warm the soup gently on the stovetop over low to medium heat. Avoid letting it boil if the egg-lemon has already been added, as this can curdle the broth. A splash of extra lemon juice and fresh dill after reheating perks it right back up.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Using pre-cooked or rotisserie chicken is a great time-saver. Just skip the simmering step and add shredded chicken towards the end with the orzo already softened — your Mediterranean Lemon Chicken Soup will still turn out delicious.

Is there a substitute for orzo if I want to make this gluten-free?

Yes, you can easily make Mediterranean Lemon Chicken Soup gluten-free by using white or brown rice, or gluten-free orzo if you find it. The soup is just as lovely and hearty with rice, keeping its signature texture and flavor.

How do I avoid curdling the eggs when adding them to the soup?

The secret is tempering — gently warm the egg-lemon mixture by gradually whisking in hot soup broth before adding it back to the pot. Stir constantly and do not let the soup boil after adding the eggs for that perfect creamy finish.

Can I add other vegetables?

Definitely! Feel free to toss in baby spinach, chopped kale, or even a handful of peas towards the end for extra color and nutrients. Just make sure leafy greens go in during the last couple minutes of cooking so they don’t get overdone.

What’s the difference between Mediterranean Lemon Chicken Soup and Greek Avgolemono?

They are essentially variations of the same beloved soup! Greek Avgolemono is the classic inspiration, with the egg-lemon emulsion as its signature. Mediterranean Lemon Chicken Soup plays with similar flavors but is every bit as comforting and easy to prepare at home.

Final Thoughts

There’s something magical about making a pot of Mediterranean Lemon Chicken Soup that just lifts your spirits and warms your soul. If you’re looking for a lively, nourishing comfort soup with a bright twist, this one will never disappoint. Give it a try, and you might find it’s the soup you crave all year round!

Mediterranean Lemon Chicken Soup Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that combines the brightness of lemon with the heartiness of chicken and orzo. A perfect soup for any time of year!

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 pound boneless skinless chicken breasts or thighs
½ cup orzo or rice
1 teaspoon dried oregano
½ teaspoon turmeric (optional, for color)
1 bay leaf
Salt and pepper to taste

For the Egg-Lemon Mixture:

2 large eggs
¼ cup fresh lemon juice

For Garnish:

2 tablespoons chopped fresh dill
Lemon slices and extra dill (optional)

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Instructions

Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly. Pour in chicken broth, add chicken, orzo, oregano, turmeric, bay leaf, salt, and pepper. Simmer until chicken is cooked through.
Prepare the Egg-Lemon Mixture: In a small bowl, whisk eggs and lemon juice. Slowly temper the mixture with hot broth and then stir it into the soup.
Finish the Soup: Shred the chicken, return it to the pot, and stir in fresh dill. Adjust seasoning and serve hot, garnished with lemon slices and dill.