If you’re craving something that warms you up from the inside out while bursting with bright, fresh flavors, this Mediterranean Lemon Chicken Soup Recipe is your new best friend in the kitchen. Combining tender shredded chicken, vibrant lemon, and a silky egg-based broth, this soup feels like a cozy hug with a zesty twist. It’s effortless to make yet radiates a gourmet charm that brings a taste of the Mediterranean coast right into your home. Whether it’s a chilly evening or you need something light yet satisfying, this soup checks all the boxes.
Ingredients You’ll Need
This Mediterranean Lemon Chicken Soup Recipe shines because of its simple, wholesome ingredients. Each one plays a crucial role in building the comforting texture, bright flavor, and colorful appeal that make this soup unforgettable.
- Olive oil: Adds richness and perfectly sautés the aromatics to release their flavors.
- Small onion, finely chopped: Provides a sweet and savory base for the soup.
- Garlic cloves, minced: Infuses a warm, fragrant depth that perks up every spoonful.
- Carrots, diced: Bring subtle sweetness and a pop of orange color.
- Celery stalks, diced: Contribute freshness and a delicate crunch.
- Dried oregano: A classic Mediterranean herb that adds earthiness.
- Ground turmeric (optional): Gives a sunny hue and a hint of warmth.
- Chicken broth: The flavorful foundation that ties everything together.
- Cooked shredded chicken: Use rotisserie for convenience and juiciness.
- Orzo or rice: Provides satisfying texture and bulk, making the soup a meal.
- Large eggs: Whisked into the broth for the signature creamy avgolemono effect.
- Fresh lemon juice: Delivers the bright, tangy signature flavor.
- Salt and black pepper: Essential for seasoning to taste.
- Fresh parsley or dill, chopped: Adds a vibrant, herbaceous finish.
How to Make Mediterranean Lemon Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by warming olive oil in a large pot over medium heat. Toss in the finely chopped onions, minced garlic, diced carrots, and celery. Let them cook for 3 to 4 minutes until everything is softened and the kitchen smells irresistible. This step builds the foundational flavor that makes the soup so comforting.
Step 2: Add Herbs and Spices
Sprinkle in the dried oregano and turmeric (if using), then season with salt and freshly cracked black pepper. Stir well to coat the vegetables, allowing the herbs and spices to bloom and deepen the flavor profile before the broth goes in.
Step 3: Incorporate Broth and Grains
Pour in the chicken broth and bring the mixture to a gentle boil. Then add the orzo or rice and reduce the heat so it simmers. This is where the soup begins to take shape, as the grains cook and soak up the lovely herby broth until tender — usually about 10 to 12 minutes.
Step 4: Add the Shredded Chicken
Stir in your shredded chicken and give it a few minutes to heat through completely. Using pre-cooked chicken, like rotisserie, saves time and adds flavor, making this soup both quick and hearty.
Step 5: Prepare the Lemon-Egg Mixture (Avgolemono Style)
In a small bowl, whisk together the eggs and freshly squeezed lemon juice until smooth and combined. This mixture will be carefully tempered with hot broth to prevent scrambling and create that silky, luscious texture Mediterranean lemon chicken soup is known for.
Step 6: Temper the Eggs and Finalize
Slowly ladle about a cup of hot broth from the pot into the egg-lemon mixture, whisking constantly. Gradually pour this back into the soup, stirring continuously. Simmer gently for 2 minutes without boiling, allowing the soup to thicken slightly and develop that iconic creamy finish.
How to Serve Mediterranean Lemon Chicken Soup Recipe
Garnishes
Nothing finishes this soup better than a generous sprinkle of fresh parsley or dill. These herbs not only add a fresh, vibrant green pop but also bring a delicate herbal aroma that complements the bright lemon perfectly.
Side Dishes
This soup pairs beautifully with crusty bread to soak up every drop or a light Greek salad to keep the meal balanced and refreshing. A slice of lemon on the side can also amp up the citrusy zing for those who love even more brightness.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy family dinner or in elegant soup cups at a casual dinner party. For a fun twist, top each bowl with a drizzle of quality extra-virgin olive oil or a sprinkle of cracked black pepper and a lemon wedge on the rim for your guests to squeeze in more zest as they like.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mediterranean Lemon Chicken Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully after resting, making it even tastier the next day.
Freezing
While freezing is possible, it’s best to do so before adding the egg-lemon mixture to avoid texture changes. Freeze the soup base without eggs in a freezer-safe container for up to 3 months, then thaw and add the avgolemono mixture fresh when reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling the eggs. If reheating from frozen, thaw overnight in the refrigerator first, then add fresh lemon juice and whisked eggs as described in the recipe to revive the soup’s creamy texture.
FAQs
Can I use rice instead of orzo for this Mediterranean Lemon Chicken Soup Recipe?
Absolutely! Both rice and orzo work wonderfully. Rice results in a heartier texture, while orzo gives a slightly more delicate mouthfeel. Choose whichever you prefer or have on hand.
What kind of chicken is best for this soup?
Rotisserie chicken is the easiest choice because it’s already cooked and full of flavor, but leftover roast or boiled chicken works perfectly too. Just shred it before adding to the soup.
Is turmeric necessary in the soup?
Turmeric is optional but adds a lovely golden color and subtle warmth that enhances the depth of the broth. If you don’t have it, the soup will still be delicious without it.
Can I make this soup vegetarian?
To make a vegetarian version, swap chicken broth for vegetable broth and substitute the chicken with chickpeas or extra vegetables. The lemon-egg sauce still brings that creamy texture and bright flavor.
Why do we temper the egg-lemon mixture before adding it to the soup?
Tempering gently heats the eggs so they don’t scramble when added to the hot soup, resulting in a silky, smooth texture that is signature to this Mediterranean Lemon Chicken Soup Recipe.
Final Thoughts
This Mediterranean Lemon Chicken Soup Recipe is one that I genuinely look forward to making anytime I want something that’s both comforting and lively. Its bright lemony flavor paired with tender chicken and that irresistibly creamy broth makes it a standout meal. You really can’t go wrong with this delicious soup, so get your ingredients ready and enjoy the cooking experience as much as the eating!
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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
- Diet: Halal
Description
This Mediterranean Lemon Chicken Soup is a comforting, bright, and creamy dish featuring tender shredded chicken, aromatic vegetables, and a luscious lemon-egg mixture known as avgolemono. Perfect for a quick and nutritious meal, this soup combines warm spices, fresh lemon juice, and tender orzo or rice for a delightful taste of Mediterranean home cooking.
Ingredients
Soup Base
- 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
Lemon-Egg Mixture
- 2 large eggs
- Juice of 2 lemons, freshly squeezed
Seasonings & Garnish
- 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 the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in dried oregano, ground turmeric (optional), salt, and black pepper to the sautéed vegetables, mixing well to combine the flavors.
- Add Broth & Chicken: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Add Orzo or Rice: Add the orzo or rice to the boiling broth, then reduce the heat to a simmer.
- Cook Pasta or Rice: Let the soup simmer gently for 10-12 minutes, or until the orzo or rice is tender but not mushy.
- Add Shredded Chicken: Stir in the cooked shredded chicken and allow it to heat through evenly.
- Prepare the Lemon-Egg Mixture (Avgolemono Style): In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until smooth and combined.
- Temper the Eggs: Slowly ladle about 1 cup of the hot soup broth into the lemon-egg mixture while whisking continuously. This tempers the eggs and prevents curdling.
- Combine Mixture with Soup: Gradually pour the tempered lemon-egg mixture back into the soup pot, stirring constantly to create a creamy texture.
- Finish & Thicken: Simmer the soup gently for 2 more minutes, taking care not to let it boil, until the soup slightly thickens.
- Garnish & Serve: Remove from heat, garnish with freshly chopped parsley or dill, serve hot, and enjoy your Mediterranean Lemon Chicken Soup!
Notes
- Use rotisserie or leftover cooked chicken for convenience and flavor.
- Ground turmeric adds a lovely golden color and subtle depth but can be omitted if unavailable.
- Do not boil the soup after adding the lemon-egg mixture to avoid curdling.
- Orzo gives a traditional feel, but rice can be used as a gluten-free alternative.
- Adjust lemon juice to taste if you prefer a more or less tangy flavor.
