There’s nothing like a bowl of cozy comfort food that still tastes fresh and vibrant. This Mediterranean Lemon Chicken Soup is the best of both worlds—a silky, tangy bowl of sunshine that’s surprisingly light yet deeply satisfying. If you’ve been craving a bright, wholesome dish that feels like a warm hug, you’re going to love this one.
It’s creamy without cream, thanks to a traditional Greek egg-lemon emulsion technique (avgolemono), and packed with nourishing ingredients like chicken, rice (or orzo), and fresh lemon juice. It comes together quickly and makes a wonderful weeknight meal or an elegant starter for Mediterranean-inspired dinners.
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Greek Lemon Rice is another flavorful companion you’ll love.
Ingredients You’ll Need
Here’s what you’ll need to create this Mediterranean masterpiece:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tbsp (15 ml) |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Chicken broth | 6 cups (1.5 liters) |
| Uncooked rice or orzo | ½ cup (100 g) |
| Cooked shredded chicken | 2 cups (300 g) |
| Eggs | 2 large |
| Lemon juice | From 2 lemons (~½ cup or 120 ml) |
| Salt & Pepper | To taste |
| Fresh dill | For garnish |
| Lemon wedges | For serving |
Step-by-Step Instructions
1. Sauté Onion and Garlic
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Toss in the garlic and stir for another 1-2 minutes until fragrant.
2. Simmer with Broth and Rice
Add chicken broth and bring to a gentle boil. Stir in your rice or orzo, reduce heat, and simmer for 10–12 minutes until the grains are tender.
3. Whisk the Egg-Lemon Mixture
In a separate bowl, whisk the eggs until light and frothy. Slowly whisk in lemon juice until well blended.
4. Temper the Eggs
To avoid curdling, gradually add 1–2 cups of hot broth to the egg-lemon mix, whisking constantly. Once tempered, return this mixture to the soup pot, stirring continuously.
5. Add Chicken and Season
Stir in the shredded chicken and warm through for 5 minutes. Do not bring to a boil after adding eggs—this keeps the soup smooth. Season to taste with salt and pepper.
6. Serve and Garnish
Ladle soup into bowls, garnish with fresh dill, and serve with lemon wedges.
Don’t miss our Creamy Cajun Chicken Recipe for another bold yet comforting dish!
Customization Tips
Choose Your Grain
Rice gives a rustic, hearty texture. Want something more traditional? Use orzo pasta for a Greek-style twist.
Boost the Greens
Add baby spinach or kale in the last 2 minutes of cooking for a nutritious green boost.
Adjust the Citrus
Prefer subtler lemon notes? Start with the juice of 1 lemon and add more to taste.
What to Serve with Lemon Chicken Soup
- Crusty artisan bread for dipping
- A simple Greek salad with cucumber, olives, and feta
- Flaky Spanakopita Spiral as a Mediterranean appetizer
- Roasted seasonal veggies like eggplant or zucchini
Storage & Reheating Tips
This soup is best fresh, but leftovers will keep in the fridge for 2–3 days. Reheat gently over low heat. Avoid boiling to preserve that creamy texture.
Note: Freezing isn’t recommended due to the egg-lemon emulsion, which may separate upon thawing.
Conclusion: A Bowl of Sunshine You’ll Make Again and Again
This Mediterranean Lemon Chicken Soup is light yet luscious, comforting yet zingy—truly a beautiful balance. Whether you serve it solo or pair it with savory Mediterranean sides, this dish delivers every time. Add it to your rotation for cozy evenings or when you’re feeling under the weather.
Craving more lemony comfort? Check out our Lemon Mochi for a zesty dessert idea.