This Mediterranean Lemon Chicken Soup is like a warm hug in a bowl bright, satisfying, and gently creamy. Inspired by the timeless Greek “avgolemono” tradition (egg‑lemon sauce), this soup balances tangy lemon, silky eggs, tender chicken, and rice in a golden, fragrant broth. It’s perfect for chilly days, light lunches, or whenever you crave something both soothing and uplifting.
Drawing on simple, wholesome ingredients, this soup delivers layers of flavor without complexity: sautéed onions and garlic form the aromatic base; chicken broth simmers with rice until tender; shredded chicken adds heartiness; and a classic egg‑lemon emulsion lends creaminess and brightness. The result is a soup that’s comforting, protein‑packed, and full of sunshine.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 150 g)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or use orzo pasta for a traditional avgolemono twist)
- 2 cups cooked shredded chicken (such as rotisserie or poached breast)
- 2 large eggs
- Juice of 2 lemons (approximately ½ cup total)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges, for serving
Instructions
1. Sauté Aromatics
In a large soup pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent and soft. Stir in the minced garlic and sauté for another 30 seconds until fragrant—just long enough to unlock their aroma without burning.
2. Build the Broth Base
Pour in 6 cups of chicken broth and bring the mixture to a gentle boil. Add ½ cup uncooked rice (or substitute orzo) and reduce the heat to maintain a simmer. Cover partially and cook for 15–18 minutes, or until the grains are tender and have plumped nicely.
3. Add Shredded Chicken
Once the rice (or orzo) is nearly cooked through, stir in 2 cups cooked shredded chicken until evenly dispersed. Allow the soup to heat through for 3–4 minutes. Taste and season with salt and pepper as needed—remember that the lemon‑egg emulsion will enhance flavor further, so adjust lightly now.
4. Prepare the Egg-Lemon (Avgolemono) Emulsion
This step transforms your broth into a silky, creamy soup.
In a medium bowl, whisk together 2 large eggs until smooth. Slowly whisk in the juice of 2 lemons (about ½ cup), tempering the eggs.
5. Temper the Emulsion into the Soup
Ladle ½ cup of the hot broth into the egg‑lemon mixture, whisking constantly to prevent curdling. Repeat until about 1 cup of broth has been tempered into the mixture.
Then, turn off the heat under the soup. Slowly pour the tempered egg‑lemon mix into the pot, stirring gently to combine. The addition of the emulsion thickens and enriches the broth without scrambling the eggs.
6. Final Touches & Serve
Return the pot to very low heat (no boiling), stirring gently for 1–2 minutes only until the soup is slightly glossy and just beginning to thicken. Remove from heat immediately to preserve the velvety texture.
Serve bowls of soup garnished with fresh chopped dill and optional extra lemon wedges on the side. The dill adds a fresh herbal note, while lemon wedges allow guests to brighten the soup further if desired.
Why This Soup Works
- Avgolemono magic: The traditional egg‑lemon emulsion creates a creamy, tangy broth without cream.
- Balanced textures: Tender onions, plump rice (or orzo), and shredded chicken offer comforting mouthfeel.
- Flavor depth: Onion, garlic, chicken broth, and lemon combine to form a multidimensional yet soothing flavor profile.
- Versatile and easy: The recipe is forgiving you can swap grains or protein, make it dairy‑free, and adjust tanginess.
- Nutritious & satisfying: Packed with protein, bright citrus, and minimal fat, it’s ideal for light yet complete meals.
Variations & Tips
- Use orzo instead of rice: For a smoother, more traditional Greek avgolemono.
- Rice alternatives: Try jasmine rice, brown rice, or even quinoa for extra nutrition.
- Double the chicken: For a meatier, heartier version, or add shredded leftover roast.
- Add greens: Stir in baby spinach or chopped kale in the final minute for extra vitamins.
- Make it gluten-free: Use rice or quinoa, and ensure broth is GF.
- Boost flavor: Add a bay leaf with the broth, or whisk in a dash of nutmeg with the eggs.
- Batch prep: Keep grated chicken on hand. Cook the base in advance and re-emulsify just before serving for the freshest texture.
Serving Suggestions
This Mediterranean Lemon Chicken Soup is a meal in itself, but pairs beautifully with:
- Crusty bread or warm pita for dipping.
- Greek salad or simple cucumber‑tomato salad with olive oil and herbs.
- Grilled veggies or roasted asparagus.
- Side mezze like dolmas, olives, or hummus for a Mediterranean spread.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The egg‑lemon emulsion will gently thicken the broth over time.
- Freezing not recommended: The texture of the egg‑lemon broth can separate upon thawing.
- Reheating: Gently warm on the stovetop over low heat; if it seems too thick, thin with additional broth or water and whisk gently. Avoid boiling to preserve the silky texture.
- Reviving freshness: Brighten the flavor when reheating by whisking in a fresh squeeze of lemon.
Frequently Asked Questions
1. What is avgolemono?
Avgolemono (Greek for “egg‑lemon”) is a method of thickening soups with an egg‑lemon mixture, producing creamy tang without dairy.
2. Can I skip the egg?
You can make this soup without eggs by extending the simmering process and adding lemon juice at the end, but it won’t have that velvety smooth finish.
3. How do I prevent the eggs from curdling?
Always temper the eggs by whisking in hot broth gradually before adding the mixture back. Keep heat low and stir gently after adding.
4. Can I use leftover chicken?
Yes! Shredded leftover chicken works beautifully—roasted, boiled, or rotisserie chicken are ideal.
5. Can I make this vegetarian?
To make it vegetarian, use vegetable broth and omit the chicken. You can add white beans or extra veggies for substance. Skip egg for strict vegetarian, or use an egg substitute if you wish.
6. How do I adjust lemon flavor?
If it’s too tangy, reduce to juice of 1 lemon; if you crave more brightness, add a splash of fresh lemon when serving.
7. Is this soup gluten‑free?
Yes—with rice or quinoa and gluten‑free broth, this soup is naturally gluten‑free.
Final Thoughts
Mediterranean Lemon Chicken Soup is the ultimate bowl of sunshine and comfort: creamy yet light, golden‑bright yet wholesome. It strikes a perfect balance between soothing warmth and invigorating zest.
Whether you’re nursing a cold, feeding the family, or just craving a bowl filled with sunshine, this recipe is sure to delight. Pair it with bread or a fresh side, garnish with dill, and feel the comforting lift of this Mediterranean‑inspired classic.
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Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
There’s something truly magical about a dish that manages to be both comforting and invigorating at the same time. Mediterranean Lemon Chicken Soup is one of those rare recipes that strikes this perfect balance. Imagine curling up with a warm bowl of soup that’s not just creamy and satisfying but also bright and zesty. It’s like wrapping yourself in a cozy blanket while enjoying the first rays of spring sunshine—comfort meets freshness in every spoonful. This soup has deep roots in Mediterranean cuisine, drawing inspiration from the traditional Greek avgolemono soup. It’s a dish often made for celebrations, family gatherings, or simply as a pick-me-up during colder months. Growing up, this recipe was a staple in our family kitchen, especially on brisk evenings when we craved something hearty yet not heavy. The velvety texture, achieved without using any cream, always amazed me. Instead, the magic comes from a simple yet brilliant technique of blending eggs and lemon juice with hot broth, a method that creates a luxurious silkiness while keeping the soup light and wholesome. Today, I’m sharing this beloved recipe with you, with a few tweaks to make it as approachable and versatile as possible. Whether you’re cooking for your family, trying to impress guests, or just need a comforting meal for yourself, this Mediterranean Lemon Chicken Soup is sure to become a favorite in your recipe rotation.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 150 grams)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta for a more traditional touch)
- 2 cups cooked shredded chicken (rotisserie chicken or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Onion and Garlic: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as this can create a bitter taste.
- Cook the Rice or Orzo: Pour the chicken broth into the pot and bring it to a gentle boil. Stir in the rice (or orzo pasta) and reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the grains are tender.
- Prepare the Egg-Lemon Mixture: While the rice is cooking, whisk the eggs in a medium bowl until frothy. Gradually add the lemon juice, whisking constantly, until fully combined. This mixture will be the key to achieving the soup’s creamy texture.
- Temper the Egg-Lemon Mixture: To prevent the eggs from curdling when added to the hot soup, you’ll need to temper the mixture. Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This gentle process warms the eggs gradually, ensuring they blend smoothly with the soup.
- Combine and Finish: Once tempered, slowly pour the egg-lemon mixture back into the soup pot, stirring gently to combine. Add the shredded chicken to the pot and allow it to heat through for about 5 minutes. Be careful not to let the soup boil after adding the eggs, as this can cause the creamy texture to break.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh dill. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- Choose High-Quality Broth: Since the broth is a primary flavor base for this soup, using a good-quality chicken broth (homemade or store-bought) is key to achieving the best taste.
- Shredded Chicken Tips: Rotisserie chicken works wonderfully here, saving you time and effort. Alternatively, poach chicken breasts in the broth before adding the rice, then shred and return them to the pot.
- Avoid Overcooking: Once the egg-lemon mixture is added, it’s crucial not to let the soup boil. Boiling can cause the eggs to scramble, affecting the texture of the soup.
- Rice or Orzo: If you’re using orzo instead of rice, reduce the cooking time accordingly (about 8-10 minutes for orzo). For a gluten-free option, stick to rice or try gluten-free pasta.
- Adjust Consistency: If the soup feels too thick after adding the egg-lemon mixture, you can thin it out by adding a bit more warm broth.
- Lemon Variations: Meyer lemons can be used for a slightly sweeter and less tart flavor. Alternatively, standard lemons offer the classic tang.
- Leftovers: The soup may thicken as it sits due to the starch in the rice or orzo. Simply add a splash of broth or water when reheating to return it to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
