Mediterranean Lemon Chicken Soup

Warm, bright, and soul-soothing—this Mediterranean Lemon Chicken Soup is a refreshing twist on classic comfort food. With tender chicken, vibrant lemon, fresh herbs, and hearty rice or orzo, this soup is full of flavor and nourishment. Inspired by the beloved Greek avgolemono, this version is easy to make and perfect for any season.

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Why You’ll Love This Recipe
Bright & Comforting – The citrusy lemon broth is both light and deeply satisfying.
One-Pot Wonder – Everything cooks in one pot for easy prep and cleanup.
Protein-Packed – Lean chicken provides filling, clean protein.
Customizable – Use rice, orzo, or even quinoa to make it your own.
Perfect Anytime – Enjoy hot in winter or slightly chilled in warmer months.

Ingredients You’ll Need

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups chicken broth (low-sodium preferred)
• 1 lb cooked chicken breast or thighs, shredded
• ½ cup uncooked white rice or orzo
• 2 large eggs
• ⅓ cup fresh lemon juice (about 2 large lemons)
• 1 tsp lemon zest
• 1 tsp dried oregano
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ cup fresh parsley, chopped
• Optional: 1 tbsp dill or basil, chopped

For Garnish & Serving:

• Extra lemon wedges
• Fresh parsley or dill
• Warm pita bread or crusty sourdough

Tools You’ll Need

• Large soup pot
• Whisk
• Ladle
• Cutting board & knife
• Small bowl (for tempering eggs)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in minced garlic and oregano, cooking for another 1–2 minutes until fragrant.

Step 2: Add Broth and Rice/Orzo
4. Pour in the chicken broth and bring to a gentle boil.
5. Add rice or orzo and reduce heat to medium-low.
6. Simmer uncovered for 10–15 minutes, stirring occasionally, until grains are tender.

Step 3: Add Chicken and Lemon Zest
7. Stir in the shredded chicken and lemon zest.
8. Simmer for 2–3 minutes to warm the chicken through.

Step 4: Make the Lemon-Egg Mixture
9. In a small bowl, whisk together the eggs and lemon juice until smooth.
10. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
11. Gradually pour the tempered egg mixture back into the pot, stirring gently.

Step 5: Finish and Garnish
12. Cook on low (do not boil) for another 2–3 minutes to thicken the soup slightly.
13. Add salt, black pepper, and chopped parsley.
14. Remove from heat and garnish with more lemon, herbs, or a drizzle of olive oil if desired.

Tips for the Best Mediterranean Lemon Chicken Soup
Temper the Eggs Slowly – This prevents curdling and ensures a smooth, silky broth.
Don’t Boil After Adding Eggs – Keep the heat low to maintain the soup’s creamy texture.
Use Fresh Lemon Juice – Bottled won’t give the same bright, aromatic flavor.
Make It Creamier – Stir in a splash of milk or unsweetened almond milk if you like a richer texture.
Shred Chicken Ahead – Use leftover rotisserie or poached chicken to save time.

Serving Suggestions
Pita Bread – Warm pita is perfect for dunking into the lemony broth.
Simple Greek Salad – Crisp cucumber, tomato, feta, and olives balance the warmth of the soup.
Roasted Vegetables – Try zucchini, eggplant, or bell peppers for a complete meal.
Herbed Couscous – A flavorful grain to pair with or serve alongside.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze for up to 2 months (note: rice may soften slightly when thawed).

Reheating:
Stovetop: Reheat gently over low heat, stirring occasionally. Don’t let it boil to preserve texture.
Microwave: Use short intervals, stirring between each to avoid separating the egg mixture.

Frequently Asked Questions

1. Can I skip the eggs?
   Yes, though you’ll lose the creamy texture. Add a bit of cream or full-fat coconut milk instead.
2. Can I use quinoa or couscous instead of rice or orzo?
   Absolutely! Adjust the cooking time according to the grain you choose.
3. Is this soup gluten-free?
   Yes—if you use rice or gluten-free orzo and ensure your broth is certified gluten-free.
4. Can I use raw chicken instead of cooked?
   Yes, dice it and simmer with the broth in Step 2 until cooked through, then continue with the recipe.

Final Thoughts
This Mediterranean Lemon Chicken Soup is everything you want in a bowl—comforting, refreshing, and loaded with nourishing ingredients. Whether you’re feeling under the weather or just craving something vibrant and wholesome, this recipe delivers every time.

Try it out and share your thoughts! Leave a review or tag your creation online—I’d love to see how you make it your own.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: Mediterranean

Nutritional Information (Per Serving):
Calories: 290 | Protein: 28g | Carbohydrates: 20g | Fat: 10g | Fiber: 2g | Sodium: 520mg

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