Mediterranean Lemon Chicken Soup

Introduction

Craving a light yet comforting bowl of soup with zesty brightness and nourishing ingredients? This Mediterranean Lemon Chicken Soup — also known as Avgolemono — is a classic Greek recipe featuring tender chicken, velvety egg-lemon broth, and rice or orzo. It’s soothing, protein-packed, and naturally gluten-free, making it a go-to for cozy nights and light lunches.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth (preferably homemade or low-sodium)
• 1 cup cooked, shredded chicken breast
• 1/2 cup uncooked orzo or white rice
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and pepper, to taste
• Optional: chopped fresh dill or parsley, lemon zest for garnish

Timing

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

A warm, lemony hug in a bowl — balanced, bright, and ready in under 40 minutes.

Instructions

Step 1: Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add onion and sauté 4–5 minutes until soft. Stir in garlic and cook another minute.

Step 2: Simmer Soup Base

Pour in chicken broth and bring to a boil. Add rice or orzo and reduce heat to a simmer. Cook uncovered for 10–12 minutes or until tender.

Step 3: Add Chicken

Stir in shredded chicken and season with salt and pepper. Keep soup at a gentle simmer.

Step 4: Make the Avgolemono (Egg-Lemon Mix)

In a medium bowl, whisk eggs and lemon juice together. Slowly add 1 cup of the hot broth to the egg mixture while whisking constantly to temper the eggs.

Step 5: Finish the Soup

Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently. Do not boil — the soup should be thickened slightly and creamy.

Step 6: Serve

Ladle into bowls and garnish with dill, parsley, or lemon zest. Serve hot with crusty bread or pita.

Tips for Success

• Temper the eggs slowly to avoid curdling
• Use cooked rotisserie chicken for a quick shortcut
• Add extra lemon juice for a brighter, tangier flavor

Variations

• Add chopped spinach or kale for a green boost
• Use quinoa instead of rice for added protein
• Add carrots or celery for a veggie-packed version

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop without boiling to maintain texture.

Conclusion

This Mediterranean Lemon Chicken Soup is fresh, vibrant, and incredibly satisfying. Whether you’re under the weather or just need something wholesome, this easy Avgolemono recipe is comfort food with a zesty twist.

FAQs

Q1: Can I freeze this soup?
It’s best fresh, but if freezing, leave out the egg-lemon mix and add it after reheating.

Q2: What can I use instead of rice or orzo?
Try couscous, cauliflower rice, or even lentils for a unique spin.

Q3: Can I make it vegetarian?
Yes! Use veggie broth and substitute chickpeas for the chicken.