There’s something magical about a soup that’s both cozy and vibrant, don’t you think? This Mediterranean Lemon Chicken Soup is my go-to recipe for those moments when I crave comfort but don’t want to sacrifice freshness. Creamy without cream, tangy with the bright punch of lemons, and packed with tender chicken, this soup is anything but ordinary!

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Why You’ll Love This Soup

Bright and Tangy Flavors: The fresh lemon juice shines, creating a light yet satisfying flavor profile.
Creamy Without Cream: The egg-lemon mixture gives a velvety texture that feels indulgent but is surprisingly light.
Quick and Simple: With just a few ingredients and easy steps, this recipe comes together in under 30 minutes.
Versatile: Customize it with orzo pasta, fresh herbs, or even a handful of spinach!

The first spoonful might transport you to a sunny Greek isle—trust me, the aroma alone will have everyone asking, “What’s cooking?”

Ingredients

Here’s what you’ll need to create this Mediterranean gem:

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)

Tools You’ll Need

A large soup pot
Whisk
Ladle
Medium bowl
Sharp knife
Cutting board (Shop my favorite cutting board here )

Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. Temper the Egg-Lemon Mixture

This step is key to avoiding curdled eggs! 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.

5. 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.

6. Serve and Garnish

Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side.

Tips for Perfect Lemon Chicken Soup

Temper with Care: Don’t rush the tempering process—it’s what gives the soup its signature silky texture.
Enhance the Greens: Stir in fresh spinach or kale for extra nutrition and a pop of color.
Adjust the Citrus: Prefer a more subtle tang? Start with 1 lemon and add more to taste.

What to Serve with Mediterranean Lemon Chicken Soup

Warm, crusty bread for dipping
A simple Greek salad with cucumber, feta, and olives
Roasted vegetables, like zucchini or eggplant

Storage and Reheating

This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days. When reheating, warm gently over low heat to maintain the creamy consistency.

Frequently Asked Questions

Can I use quinoa or another grain instead of rice?

Absolutely! Quinoa, farro, or even small pasta shapes work wonderfully. Just adjust the cooking time accordingly.

Can I freeze this soup?

Unfortunately, this soup doesn’t freeze well due to the egg-lemon base, which can separate upon thawing.

Is this soup gluten-free?

Yes, as long as you use rice or a certified gluten-free pasta.

Final Thoughts

This Mediterranean Lemon Chicken Soup is like a warm hug in a bowl, perfect for cozy evenings or brightening up a cloudy day. Its fresh, tangy flavors paired with the creamy, velvety texture make it a standout recipe you’ll want to return to again and again.

Love this recipe? I’d be thrilled if you left a review or shared your creations on Pinterest—tag me so I can see your take on this sunny soup! 🌟

Nutritional Information (Per Serving)

Calories: ~220
Protein: ~18g
Carbs: ~20g
Fat: ~8g

Looking for more inspiration? Try my Easy Greek Salad or Spinach and Feta Pie for a full Mediterranean feast.

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