Go Back

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

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!
Print Recipe Pin Recipe

Equipment

  • A large soup pot
  • Whisk
  • Ladle
  • Medium bowl
  • Sharp knife and cutting board

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

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
  • 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.
  • 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.

Notes

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.