Introduction
Fresh, light, and deeply nourishing, Mediterranean Lemon Chicken Soup (inspired by Greek avgolemono) brings a bright citrusy twist to traditional comfort food. Tender chicken, orzo pasta, and vegetables float in a velvety lemon-egg broth that feels both soothing and refreshing.
It’s the perfect balance of zesty, creamy, and savory — ready to lift your spirits and your taste buds.
Ingredients List
Main Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1/2 cup orzo or rice
- 2 cups shredded cooked chicken (rotisserie or poached)
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: ~35 minutes
Quick enough for weeknights, comforting enough for weekends.
Step-by-Step Instructions
Step 1: Sauté the Base
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
Step 2: Add Broth and Orzo
Pour in the broth and bring to a boil. Add orzo and simmer for about 10 minutes, or until pasta is tender.
Step 3: Temper the Eggs
In a separate bowl, whisk eggs and lemon juice until smooth. Slowly add a ladle of hot broth to the egg mixture while whisking constantly (to prevent curdling).
Step 4: Combine and Finish
Reduce heat to low. Slowly stir the tempered egg mixture into the soup. Add shredded chicken, season with salt and pepper. Heat gently (do not boil) until slightly thickened, 3–5 minutes.
Step 5: Serve
Ladle into bowls and top with fresh herbs. Serve with warm pita or crusty bread.
Nutritional Information (per serving, serves 4–6)
- Calories: 290
- Protein: 20g
- Carbohydrates: 18g
- Fat: 15g
- Fiber: 2g
- Sodium: 760mg
Naturally gluten-free if using rice, and rich in protein and Vitamin C.
Tips for Success
- Temper carefully: Add broth slowly to the eggs while whisking.
- Don’t let it boil after adding eggs — gentle heat keeps it silky.
- Use fresh lemon juice for the brightest flavor.
Variations & Substitutes
- Make it vegetarian: Use vegetable broth and chickpeas.
- Add greens: Spinach or kale stir in beautifully at the end.
- Spice it up: Add a pinch of chili flakes or sumac.
Serving Suggestions
- Pair with Greek salad and hummus.
- Serve with pita chips or flatbread.
- Enjoy with a chilled white wine like Sauvignon Blanc.
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Best without the egg mixture; add eggs after thawing.
- Reheat: Gently on the stovetop — do not boil.
Conclusion
This Mediterranean Lemon Chicken Soup is light yet filling, bright yet comforting. Whether you’re feeling under the weather or just craving a bowl of sunshine, it delivers every time.
A timeless, feel-good soup made with love, lemons, and just the right touch of tradition.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great shortcut and adds flavor.
Can I make it dairy-free?
This soup is naturally dairy-free!
What if I don’t have orzo?
Rice, couscous, or even small pasta like ditalini will work.
Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch.
Is it freezer-friendly?
Only before adding the egg-lemon mixture. Add that fresh after reheating for best texture.
