Description

Mediterranean Lemon Chicken Soup is a comforting, tangy, and protein-rich soup featuring tender shredded chicken, orzo or rice, and a bright lemon-egg (avgolemono) sauce. This classic soup combines sautéed aromatics, flavorful chicken broth, and a creamy egg-lemon mixture for a satisfying meal that’s perfect for any season.

Ingredients

Aromatics

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced

Seasonings

1 teaspoon dried oregano
1/2 teaspoon ground turmeric (optional, for color & depth)
Salt & black pepper, to taste

Main Ingredients

6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
1 cup orzo or rice

Lemon-Egg Mixture (Avgolemono)

2 large eggs
Juice of 2 lemons, freshly squeezed

Garnish

Fresh parsley or dill, chopped

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Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat, then add the chopped onions, minced garlic, diced carrots, and diced celery. Sauté for 3-4 minutes until the vegetables soften and release their aroma.
Add Seasonings: Stir in the dried oregano, optional turmeric, salt, and black pepper to evenly coat the sautéed vegetables with herbs and spices.
Add Broth & Bring to Boil: Pour in the chicken broth and increase the heat to bring the mixture to a boil.
Add Orzo or Rice & Simmer: Add the orzo or rice to the boiling broth, then reduce heat to a simmer. Cook for 10-12 minutes or until the grain is tender but still maintaining its shape.
Add Shredded Chicken: Stir in the cooked shredded chicken and allow it to warm through with the soup for a few minutes.
Prepare Lemon-Egg Mixture: In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until smooth.
Temper the Eggs: Slowly ladle about 1 cup of the hot soup broth into the lemon-egg mixture, whisking constantly to gently raise their temperature without curdling.
Combine Mixture with Soup: Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly to create a creamy texture throughout the soup.
Finish & Thicken: Let the soup simmer gently for 2 minutes without boiling, allowing it to thicken slightly and develop its creamy consistency.
Garnish and Serve: Remove from heat, garnish with freshly chopped parsley or dill, and serve immediately while hot.

Notes

Use rotisserie chicken for convenience and rich flavor.
If you prefer a gluten-free option, use rice instead of orzo.
Do not allow the soup to boil after adding the egg-lemon mixture to prevent curdling.
Fresh lemon juice is crucial for the bright, tangy flavor characteristic of avgolemono soup.
Leftovers can be refrigerated for up to 3 days but are best enjoyed fresh to preserve texture.