Ready to chase away any chill with a bowlful of sunshine? Mediterranean Lemon Chicken Soup is a Greek-inspired classic that’s as comforting as it is vibrant. Tangy lemon and creamy eggs swirl together with tender chicken, orzo, and a bouquet of veggies, creating a soup that’s light yet hearty, silky yet utterly refreshing. Perfect for dinner parties, busy weeknights, or whenever your soul craves a taste of the Mediterranean coastline, this soup is sure to become your new go-to.
Ingredients You’ll Need
The magic of Mediterranean Lemon Chicken Soup lies in its simple, honest ingredients. Each element brings something special to the pot, whether it’s for flavor, texture, or a dash of color that makes every bowl so inviting.
- Olive oil: Infuses the soup with a fruity richness and helps soften the vegetables.
- Yellow onion: Adds delicate sweetness as the base of your soup.
- Garlic: Gives a fragrant savory backbone that lifts the whole dish.
- Carrots: Lend color and a subtle sweet crunch to each spoonful.
- Celery: Brings a fresh, herbal undertone and classic soup flavor.
- Chicken broth: Provides a warm, savory depth; homemade or quality store-bought both work.
- Orzo or rice: Offers comfort and texture—choose orzo for a little Mediterranean flair or rice for a gluten-free option.
- Cooked shredded chicken: Makes this meal hearty and satisfying; rotisserie works beautifully for convenience.
- Eggs: Whisked in, they give the soup its signature creamy silkiness.
- Fresh lemon juice: Brightens everything up with that essential tangy kick.
- Dried oregano: Adds unmistakable Mediterranean depth and aroma.
- Salt and black pepper: The essential seasoning duo that ties all flavors together.
- Fresh dill or parsley (optional): A sprinkle adds freshness and a pop of color to your bowl.
How to Make Mediterranean Lemon Chicken Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a big pot over medium heat. Add your diced onion, sliced carrots, and celery, and let them sizzle and soften for about 5 to 6 minutes, stirring occasionally. This step unlocks sweetness from the veggies and builds a flavorful foundation for your soup.
Step 2: Add Garlic and Broth
Once your veggies are tender, stir in the minced garlic and let it bloom for just a minute—it’ll smell amazing! Next, pour in the chicken broth, then add the dried oregano, salt, and black pepper. Give everything a good stir, bringing out all those Mediterranean favorites.
Step 3: Simmer with Orzo or Rice
Bump up the heat to bring your pot to a gentle boil, then toss in your orzo or rice. Reduce the heat and let the soup simmer for 10 to 12 minutes, until the grains are tender but not mushy. This is your chance to let the flavors mingle and meld while the soup takes on a cozy heartiness.
Step 4: Add Shredded Chicken
Now, stir in the cooked shredded chicken. Let the soup stay at a gentle simmer—don’t boil it—to ensure the chicken stays juicy and the flavors harmonize just right.
Step 5: Temper Eggs and Lemon
In a separate bowl, whisk those eggs and the fresh lemon juice until nice and smooth. Here comes the magic! Slowly ladle about a cup of hot broth from your soup into the egg mixture, whisking constantly. This tempers the eggs so they blend into the soup without curdling, giving Mediterranean Lemon Chicken Soup its signature creaminess.
Step 6: Finish and Thicken
Pour the tempered egg-lemon mixture back into the pot gradually, stirring all the while. Cook the soup gently for another 2 to 3 minutes, making sure it doesn’t boil. You’ll see it become a little thicker and turn beautifully velvety. It’s ready to ladle up and enjoy!
How to Serve Mediterranean Lemon Chicken Soup
Garnishes
A flourish of freshly chopped dill or parsley on top brings a zesty green aroma and a pop of color. A few extra sprinkles of cracked black pepper or even a thin lemon slice add restaurant-worthy flair to every bowl.
Side Dishes
Pair this Mediterranean Lemon Chicken Soup with warm pita bread, a crusty sourdough loaf, or even some feta-studded Greek salad. The creamy, lemony flavor also pairs perfectly with a plate of roasted vegetables, hummus, or a cup of chilled tzatziki for dipping.
Creative Ways to Present
For a show-stopping dinner, serve the soup in individual wide-mouthed bowls and sprinkle with microgreens or edible flowers for a modern touch. Or, ladle it into mini ramekins as a comforting appetizer at your next gathering. Add a drizzle of extra-virgin olive oil over each portion for extra gloss and flavor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the soup cool to room temperature before transferring to an airtight container. It will keep happily in the fridge for up to three days, making for easy, crave-able lunches.
Freezing
To freeze Mediterranean Lemon Chicken Soup, let it cool completely, then pour into freezer-safe containers, leaving a little space for expansion. It can be frozen for up to two months. If you plan to freeze, it’s best to stop just before adding the lemon-egg mixture and add it upon reheating for the freshest taste and texture.
Reheating
Gently reheat your soup on the stovetop over low heat, stirring often. Avoid bringing it to a boil, as that can cause the egg to separate. If the soup thickens in the fridge or freezer, just add a splash of broth or water to adjust consistency as you warm it through.
FAQs
Can I make Mediterranean Lemon Chicken Soup gluten-free?
Absolutely! Simply swap the orzo for rice or a gluten-free small pasta. The soup retains all its creamy lemony flair without any gluten in sight.
Do I have to use cooked chicken, or can I cook it directly in the soup?
If you want to save a step, you can add raw, diced chicken right after sautéing the veggies. Just simmer in the broth until fully cooked, then proceed with adding orzo or rice as instructed.
What if I want an even silkier texture?
For luxurious smoothness, blend the soup with a stick blender before adding the chicken, then complete the recipe as directed. This step transforms it into a creamy, velvety delight with every spoonful.
Can I prepare Mediterranean Lemon Chicken Soup in advance?
You sure can! It stores well, and the flavors deepen overnight. Just reheat gently and add a squeeze of fresh lemon before serving to revive all those bright citrus notes.
My soup curdled when I added the egg mixture. What happened?
This usually happens if the egg-lemon mixture is introduced too quickly or if the soup gets too hot after adding it. Always temper the eggs slowly with hot broth, whisk constantly, and avoid boiling once the eggs are in for that signature creamy finish.
Final Thoughts
If you’re longing for a meal that’s as cozy as it is irresistible, give this Mediterranean Lemon Chicken Soup a spot in your kitchen lineup. Its vibrant flavors and silky texture make for a bowl you’ll crave any time of year. Let it transport you to the sun-drenched shores of the Mediterranean—with just one spoonful!
Print
Mediterranean Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
A comforting and flavorful Mediterranean-inspired lemon chicken soup, known for its creamy texture and zesty flavor profile. This soup is a perfect blend of tender chicken, orzo (or rice), and a bright lemon-egg broth, garnished with fresh herbs for a finishing touch.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
Soup:
- 6 cups chicken broth
- 1/2 cup orzo or rice
- 2 cups cooked shredded chicken
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Simmer Soup: Pour in chicken broth, oregano, salt, and pepper. Bring to a boil, then add orzo or rice. Simmer until tender.
- Finish Soup: Stir in shredded chicken. Whisk together eggs and lemon juice. Temper with hot broth, then stir into the soup. Cook gently until slightly thickened.
- Serve: Garnish with fresh herbs and serve hot.
Notes
- This is a Greek-inspired avgolemono-style soup.
- For a silkier texture, blend the soup before adding chicken.
- Use rotisserie chicken for easy prep.
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