Mediterranean Lemon Chicken Soup

Why You’ll Love This Recipe

This Mediterranean Lemon Chicken Soup is a perfect combination of comfort and fresh, vibrant flavors. The lemony broth paired with tender chicken and the delicate touch of fresh dill makes this soup stand out. It's easy to make, packed with nutrients, and incredibly versatile. With the addition of orzo or rice, it’s also filling enough to serve as a complete meal. Plus, the use of a lemon-egg mixture, or Avgolemono, gives it a rich and velvety texture that adds a special touch to this dish. You’ll fall in love with this Mediterranean-inspired classic!

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ 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 dill, chopped (for garnish, as emphasized in the photo)
• Lemon wedges (for serving)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and garlic. Sauté for 3-4 minutes until softened.
3. Stir in oregano, turmeric, salt, and black pepper for added depth.

Step 2: Add the Broth & Chicken

1. Pour in chicken broth and bring to a gentle boil.
2. Stir in orzo or rice, then reduce the heat to low and let simmer for 10-12 minutes, until the grains are tender.
3. Add the shredded chicken and allow it to warm through.

Step 3: Prepare the Lemon-Egg Mixture (Avgolemono Style)

1. In a medium bowl, whisk together eggs and lemon juice until smooth.
2. Slowly ladle in 1 cup of hot broth, whisking constantly to temper the eggs (this prevents curdling).
3. Gradually pour the tempered mixture back into the soup while stirring continuously to create a silky, creamy texture.

Step 4: Final Touches & Serving

1. Let the soup simmer for 2 minutes—avoid boiling to keep the texture smooth.
2. Taste and adjust seasoning if needed.
3. Garnish with fresh dill and serve hot with lemon wedges on the side.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 25 minutes

Variations

• Protein Swap: For a lighter version, you can substitute the chicken with cooked shrimp or turkey.
• Grain Option: You can switch the orzo for rice, quinoa, or couscous for a slightly different texture.
• Vegetarian Option: For a vegetarian version, replace the chicken with additional vegetables like carrots and zucchini or chickpeas.
• Spices & Herbs: Try adding fresh thyme or rosemary for a deeper, earthier flavor, or sprinkle in a pinch of red pepper flakes for a bit of heat.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so feel free to add a bit of chicken broth when reheating.
• Reheating: To reheat, place the soup in a pot over medium heat and warm slowly. Be cautious not to bring it to a boil once the egg-lemon mixture has been added, as it may curdle.

FAQs

1. Can I use other grains instead of orzo?

Yes, you can use rice, quinoa, or couscous as a substitute for orzo. Make sure to adjust the cooking time as needed based on the grain you choose.

2. Can I make this soup without the egg-lemon mixture?

While the egg-lemon mixture is what gives the soup its creamy texture, you can skip it if you prefer a lighter broth. Just ensure the soup is well-seasoned for flavor.

3. Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken works great in this recipe and saves you time. Just shred it and add it to the soup when you add the broth.

4. How can I make this soup spicier?

Add some red pepper flakes or a pinch of cayenne pepper when sautéing the onions and garlic for an extra kick.

5. Can I freeze this soup?

Yes, you can freeze the soup. However, the orzo or rice may change texture after freezing. For best results, freeze the soup without the orzo or rice, and cook those separately when you’re ready to serve.

6. How do I make the soup creamier?

If you prefer an extra creamy texture, you can blend a portion of the soup using an immersion blender or regular blender before adding the lemon-egg mixture.

7. What if I don’t have chicken broth?

You can substitute the chicken broth with vegetable broth or water. However, for a richer flavor, chicken broth is preferred.

8. Can I use fresh herbs instead of dried oregano?

Yes, you can use fresh oregano or even other fresh herbs like thyme or basil for a different flavor profile.

9. How do I know when the soup is done?

The soup is done once the orzo or rice is tender and the chicken is heated through. After adding the egg-lemon mixture, let the soup simmer for 2 more minutes to ensure everything is well combined.

10. What can I serve with this soup?

This soup pairs wonderfully with a side of crusty bread, a fresh Greek salad, or roasted vegetables.

Conclusion

This Mediterranean Lemon Chicken Soup is the perfect blend of fresh flavors and comforting warmth. With its tender chicken, citrusy broth, and smooth texture, it's a delightful dish that’s sure to become a family favorite. Whether you're serving it for lunch, dinner, or meal prepping for the week, this soup is a satisfying and wholesome option that everyone will enjoy.