There’s something incredibly comforting about Mediterranean Lemon Chicken Soup: zesty, creamy, and brimming with tender chicken and bright vegetables. This soup has the power to transport you straight to a sunlit Greek café, even on the chilliest day. Whether you’re in search of a healing meal or simply craving a bowl of healthy, vibrant comfort, this dish never disappoints—each spoonful sings with citrus, fragrant herbs, and just the right amount of silkiness. Let’s dive in and make a pot of pure Mediterranean sunshine!
Ingredients You’ll Need
The beauty of Mediterranean Lemon Chicken Soup is how its humble, accessible ingredients come together to create something truly special. Each component adds flavor, aroma, texture, or a pop of color, working in delicious harmony.
- Olive oil: Adds a rich, fruity base flavor and helps soften the veggies.
- Small onion (diced): Forms the aromatic backbone of the broth with its gentle sweetness.
- Carrots (sliced): Bring a subtle sweetness and beautiful color to the soup.
- Celery stalks (sliced): Provide crispness and depth to the aromatic base.
- Garlic (minced): Lends an unmistakable, warming punch without overpowering.
- Low-sodium chicken broth: Sets the stage for all the savory flavors; opt for a good-quality broth for best results.
- Cooked shredded chicken: Use rotisserie chicken for convenience, or poach your own for extra tenderness.
- Orzo or rice: Orzo creates a lovely bite, but rice keeps it gluten-free; both soak up flavor beautifully.
- Dried oregano: Classic Mediterranean herb that brings earthiness and aroma.
- Turmeric (optional): Just a pinch for golden color and a healthful boost.
- Salt and black pepper: Don’t be shy—these will bring all the flavors to life.
- Eggs: The secret to creamy texture without any dairy!
- Fresh lemon juice: Provides that signature tang—use fresh lemons for optimum brightness.
- Chopped fresh parsley: Adds a vibrant, fresh finish and gorgeous green flecks.
- Lemon slices (optional): Perfect for an enticing, elegant garnish.
How to Make Mediterranean Lemon Chicken Soup
Step 1: Sauté the Aromatics
Begin by heating up the olive oil in a large pot set over medium heat. Toss in your onion, carrot, and celery, and sauté for five to six minutes until the vegetables soften and their aromas start to fill your kitchen. Stir in the garlic last, letting it soften just until fragrant—about a minute—so it doesn’t burn.
Step 2: Build the Broth
Pour in the chicken broth and raise the heat to bring everything to a boil. This will help the flavors meld and transform your fresh veggies into the foundation of a truly comforting bowl. The aroma at this stage is pure magic!
Step 3: Add Chicken, Orzo, and Seasonings
To the bubbling broth, add your shredded chicken, orzo or rice, oregano, and that little pinch of turmeric if you’re using it. Don’t forget salt and black pepper to taste. Reduce the heat and simmer for 10-12 minutes, until the orzo is tender and the flavors are fully mingled.
Step 4: Temper the Eggs with Lemon
In a medium bowl, whisk the eggs and fresh lemon juice together. To temper the eggs (so they don’t scramble!), slowly ladle about half a cup of hot broth into the egg-lemon mixture, whisking constantly. This gently brings the eggs up to temperature and ensures a creamy, smooth soup.
Step 5: Finish with Creaminess
Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Simmer on low heat for just 2–3 minutes—do not let it boil—until the soup thickens and turns irresistibly silky. Remove from heat, stir in the parsley, and taste one last time for seasoning. Your Mediterranean Lemon Chicken Soup is officially ready to brighten your day!
How to Serve Mediterranean Lemon Chicken Soup
Garnishes
A flourish of freshly chopped parsley, an extra squeeze of lemon juice, or a bright lemon slice floating on top instantly elevates each bowl of Mediterranean Lemon Chicken Soup. For added richness, a swirl of olive oil or a grating of fresh black pepper is simple but special. The color pop and herbal aroma make every serving feel restaurant-worthy.
Side Dishes
This soup pairs perfectly with a basket of warm, crusty bread for dunking, or even pita triangles brushed with olive oil and spices. For a veggie boost, consider a crisp green salad or a tangy cucumber-tomato mix tossed with herbs and feta. It also sits beautifully alongside classic Mediterranean mezze like olives, hummus, or stuffed grape leaves.
Creative Ways to Present
Try serving Mediterranean Lemon Chicken Soup as part of a “soup flight” at a dinner party, alongside mini bowls of other Mediterranean favorites. Or, ladle it into handled mugs for a cozy lunch, letting your guests garnish with fresh parsley and lemon at the table. Even tucked into a thermos, this soup turns any picnic or office lunch into a bright, uplifting treat.
Make Ahead and Storage
Storing Leftovers
Cool the soup to room temperature before transferring to airtight containers. Mediterranean Lemon Chicken Soup will keep well in the fridge for up to four days. Over time, the flavors mingle and deepen even more, so don’t be surprised if tomorrow’s bowl tastes even better!
Freezing
For longer storage, freeze the cooled soup in portioned containers for up to three months. Keep in mind that orzo or rice can soften when frozen, so you might consider leaving it out and adding freshly cooked grains when reheating, if texture is a big priority for you.
Reheating
For leftovers, gently reheat on the stovetop over low-medium heat, stirring occasionally. Avoid boiling to prevent the egg from separating. If it seems a bit thick, add a splash of chicken broth to restore its signature creaminess. A minute or two in the microwave (covered and stirred midway) also works in a pinch!
FAQs
Can I make Mediterranean Lemon Chicken Soup dairy free?
Absolutely! There’s no actual dairy in this recipe—the creaminess comes from eggs whisked with lemon juice. Just be sure your orzo is made without dairy if you’re using a boxed version, and the soup is naturally dairy free.
What can I use instead of orzo?
If you’d prefer a gluten-free option, swap orzo for cooked white rice or brown rice—they both soak up the delicious broth without any gluten concerns.
Is Mediterranean Lemon Chicken Soup the same as avgolemono?
Avgolemono is the classic Greek inspiration behind this soup, celebrated for its luscious, lemony broth thickened with eggs. This Mediterranean Lemon Chicken Soup follows those same traditions with a few easy, weeknight tweaks.
Can I use chicken thighs instead of rotisserie or chicken breast?
Definitely! Shredded poached chicken thighs add extra flavor and richness. Rotisserie chicken simply makes this recipe extra fast for busy nights, but feel free to use whatever cooked chicken you love best.
How can I make the soup even brighter or more flavorful?
Try stirring in a handful of fresh spinach or chopped kale at the end for color and nutrition, or add a pinch of crushed red pepper flakes for gentle heat. A little extra lemon zest or juice right before serving is a flavor game-changer, too!
Final Thoughts
Every family needs a go-to comfort soup, and Mediterranean Lemon Chicken Soup quickly becomes that recipe for anyone who tries it. Fresh, tangy, and satisfying, it’s a warming hug in a bowl. Don’t be surprised when this soup makes a regular appearance on your table—give it a try and savor all the bright, zesty goodness for yourself!
Print
Mediterranean Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Mediterranean lemon chicken soup is a comforting and flavorful dish that combines tender shredded chicken with orzo (or rice), fresh vegetables, and a bright lemon-egg broth. Perfect for a cozy meal on a chilly day!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- 1 pound cooked shredded chicken (rotisserie or poached)
- 1/2 cup orzo or rice
- 1 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional, for color)
- Salt and black pepper to taste
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons chopped fresh parsley
- Lemon slices (for serving, optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic, chicken broth, orzo (or rice), shredded chicken, oregano, turmeric, salt, and pepper. Simmer until orzo is tender.
- Temper the Eggs: Whisk together eggs and lemon juice. Slowly add hot broth to the egg mixture while whisking. Stir the tempered mixture back into the soup and simmer gently.
- Finish the Soup: Remove from heat, stir in parsley, adjust seasoning, and serve warm with lemon slices.
Notes
- For extra richness, consider adding a splash of cream or a pat of butter.
- This soup can be enhanced by adding spinach or kale just before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
