Name: Mediterranean Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tbsp (15 ml) olive oil; 1 medium onion, diced (~150 g); 2 cloves garlic, minced; 6 cups (1.5 liters) chicken broth; ½ cup (100 g) uncooked rice (or swap for orzo pasta for a more traditional touch); 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast works beautifully); 2 large eggs; Juice of 2 lemons (about ½ cup or 120 ml); Salt and pepper to taste; Fresh dill, chopped (for garnish); Lemon wedges (for serving)

Jump to Recipe

If you’re searching for a bowl of comfort that’s both bright and soothing, look no further than Mediterranean Lemon Chicken Soup. This beloved classic is a dazzling marriage of fresh citrus, savory chicken, and a creamy yet light texture that instantly lifts your spirits. Every spoonful brims with Mediterranean sunshine, thanks to zesty lemon, herbal notes of dill, and the subtle richness of eggs whisked into the broth. Perfect for cozy evenings, brisk lunches, or whenever you’re craving something wholesome with a little Mediterranean flair.

Mediterranean Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

Creating Mediterranean Lemon Chicken Soup is refreshingly simple, requiring just a handful of essential ingredients that each play a starring role. Let’s break down how these pantry and fridge staples work together to give the soup its signature medley of taste, texture, and color.

Olive oil: The base of the flavor, olive oil gives the soup a hint of fruitiness and helps soften the aromatics.
Onion: Adds sweet depth and mellowness to the broth as it cooks down.
Garlic: Brings savory, heady aroma and warmth—don’t skip it!
Chicken broth: Forms the body of the soup; the richer and more flavorful, the better.
Uncooked rice (or orzo pasta): Either option creates a delightful, tender texture and makes the soup heartier.
Cooked shredded chicken: Rotisserie chicken is a timesaver, but freshly poached chicken is just as lovely.
Eggs: Whisked in, they turn the broth luxuriously creamy without adding any heaviness.
Lemon juice: The star ingredient! Freshly squeezed lemon gives the soup its unmistakable snap and sunny flavor.
Salt and pepper: Season to taste, ensuring the flavors sing.
Fresh dill: For garnish—nothing beats the feathery freshness this herb lends just before serving.
Lemon wedges: The perfect accent for individual bowls, letting everyone add extra brightness as they please.

How to Make Mediterranean Lemon Chicken Soup

Step 1: Sauté the Onion and Garlic

Begin by heating a splash of olive oil in a large, heavy-bottomed pot over medium heat. Add your diced onion with a sprinkle of patience—let it slowly soften and turn translucent, stirring occasionally for about five minutes. Once the onion’s aroma fills your kitchen, toss in the minced garlic for an additional minute or two. This gentle sautéing builds a rich flavor base that sets the tone for the rest of your Mediterranean Lemon Chicken Soup.

Step 2: Cook the Rice (or Orzo)

Pour in the fragrant chicken broth, and crank up the heat just enough to bring everything to a gentle boil. Introduce your rice (or opt for orzo if you want a traditional Greek touch), then lower the heat to a simmer. Let the mild, bubbling broth infuse each grain for 10 to 12 minutes, until perfectly tender—this step gives body and comfort to your soup.

Step 3: Prepare the Egg-Lemon Mixture

While your rice gets cozy in the broth, grab a medium bowl and whisk the eggs until they’re frothy and light. Slowly stream in your fresh lemon juice, whisking constantly so you end up with a zingy, creamy mixture. This is the heart of Mediterranean Lemon Chicken Soup—the combination of egg and lemon creates its signature silkiness and brilliant flavor.

Step 4: Temper the Egg-Lemon Mixture

Now for the most important step—tempering! To ensure a smooth, creamy finish (no scrambled eggs here), you’ll need to gradually introduce heat to your egg-lemon combo. Ladle in one or two cups of hot broth, whisking vigorously the entire time. Once your mixture feels pleasantly warm, gently pour it back into the soup pot, stirring continuously. This method lovingly coaxes the eggs into thickening the broth without curdling.

Step 5: Add Chicken and Season

Tumble your cooked, shredded chicken into the pot and let it heat through for about five minutes—this ensures every bite gets tender chicken and bright, lemony broth. Remember, after the egg-lemon mixture is in, don’t let the soup boil. Gently season with salt and freshly cracked black pepper until the Mediterranean Lemon Chicken Soup tastes just right to you.

Step 6: Serve and Garnish

To serve, ladle the steaming soup into your favorite bowls. Shower each one with chopped fresh dill and a twist of black pepper, if you like. Add a lemon wedge on the side—it’s the perfect finish, letting everyone brighten their bowl to taste. Mediterranean Lemon Chicken Soup is never bland—it shines with color and flavor right up to the last spoonful.

How to Serve Mediterranean Lemon Chicken Soup

Garnishes

No bowl of Mediterranean Lemon Chicken Soup is complete without a touch of green and a pop of citrus. A sprinkle of fresh dill adds herby aroma and beautiful color, while a wedge of lemon on the side lets each guest amp up the brightness to suit their palate. If you love an extra punch, a grind of black pepper or even a few capers can be delightful.

Side Dishes

Pair this soup with thick slices of rustic, crusty bread—the kind that marries perfectly with the creamy broth. A simple Greek salad with cucumber, tomato, and feta echoes the Mediterranean spirit. If you’re planning a bigger spread, roasted vegetables or a platter of olives and marinated artichokes make fantastic sides to complement the soup’s zing and depth.

Creative Ways to Present

For a special touch, serve Mediterranean Lemon Chicken Soup in small mugs or espresso cups as a starter at your next dinner party. You can also ladle it over cooked greens like baby spinach for extra color and nutrition. Arrange toppings—extra dill, zest, and lemon wedges—on a platter so everyone can personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Mediterranean Lemon Chicken Soup keeps well in the fridge for up to three days. Store it in an airtight container and let it cool completely before chilling. The rice or orzo will soak up more broth as it sits, so expect a thicker texture the next day—some people even prefer it this way!

Freezing

If you’d like to freeze your soup, do so before adding the egg-lemon mixture for best results. Portion the rice, chicken, and broth into freezer-safe containers, then add the tempered egg-lemon when you reheat. If you freeze the fully finished soup, it can separate slightly, but a gentle stir while reheating brings it back together.

Reheating

To reheat Mediterranean Lemon Chicken Soup, place it back on the stove over low heat and warm gently, stirring frequently. Avoid boiling—the soup’s creamy consistency can break if it gets too hot. If the soup has thickened, add a little extra chicken broth or water to loosen it up until you reach your desired consistency.

FAQs

What is the best chicken to use for Mediterranean Lemon Chicken Soup?

Rotisserie chicken is a fantastic shortcut—it’s flavorful and shreds easily. Poached chicken breast or thighs also work beautifully. If you have leftover roasted chicken, this is the perfect way to use it up, infusing the soup with tons of savory depth.

Can I make Mediterranean Lemon Chicken Soup gluten-free?

Absolutely! Just use rice instead of orzo, double-check that your chicken broth is gluten-free, and you’ll have a completely gluten-free meal bursting with flavor.

What’s the secret to a creamy, non-curdled broth?

Tempering is everything. Gradually whisk hot broth into the egg-lemon mixture while stirring constantly, and never let the soup boil after adding the eggs. Gentle heat is the key to keeping your Mediterranean Lemon Chicken Soup silky and lump-free.

Can I add extra vegetables?

Definitely! Try stirring in wilted spinach, peas, or tiny diced carrots for extra color and nutrition. Just add them alongside the shredded chicken so everything finishes cooking together.

How can I make Mediterranean Lemon Chicken Soup vegetarian?

Swap chicken broth for high-quality vegetable broth and use chickpeas or cannelini beans in place of chicken. The result will still be hearty, tangy, and full of the soup’s classic Mediterranean character.

Final Thoughts

There’s a reason Mediterranean Lemon Chicken Soup is loved around the world—it’s bright, cozy, and deeply satisfying in every bite. Grab your spoon and treat yourself to this sunshine-filled classic. Whether you’re cooking for loved ones or simply savoring a quiet meal, this soup is sure to become a cherished favorite in your kitchen, too!

Mediterranean Lemon Chicken Soup Recipe

★★★★★

4.8 from 17 reviews

Author: Ava
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in the flavors of the Mediterranean with this comforting and zesty Lemon Chicken Soup. Filled with tender chicken, fragrant lemon, and wholesome rice, this soup is a perfect blend of warmth and freshness.

Instructions

Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant.
Cook the Rice (or Orzo): Pour in the chicken broth and bring it to a boil. Add the rice and reduce to a simmer. Cook for 10-12 minutes, or until the rice is tender.
Prepare the Egg-Lemon Mixture: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add the lemon juice, whisking constantly to combine.
Temper the Egg-Lemon Mixture: Gradually ladle 1-2 cups of hot broth into the egg-lemon mixture, whisking continuously. Once tempered, slowly pour the mixture back into the pot, stirring as you go.
Add Chicken and Season: Stir in the shredded chicken and let it heat through, about 5 minutes. Be careful not to boil the soup after adding the egg mixture—it can cause the creamy texture to separate. Season with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean