Mediterranean Lemon Chicken Soup Recipe
The Best Mediterranean Lemon Chicken Soup Recipe with fresh lemon, hearty chicken, and a creamy avgolemono-style broth that’s light, healthy, and incredibly satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1/2 teaspoon ground turmeric (optional)
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
1 cup orzo or rice
2 large eggs
Juice of 2 lemons, freshly squeezed
Salt and black pepper, to taste
Fresh parsley or dill, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 3–4 minutes until softened.
Stir in oregano, turmeric (if using), salt, and black pepper.
Pour in chicken broth and bring to a boil.
Add orzo or rice, reduce heat, and simmer uncovered for 10–12 minutes until tender.
Stir in shredded chicken and let it warm through.
In a bowl, whisk together eggs and lemon juice until smooth.
Slowly add 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
Gradually pour the mixture back into the soup while stirring continuously.
Simmer gently for 2 more minutes without boiling to thicken slightly.
Remove from heat, garnish with parsley or dill, and serve hot.
Notes
Tempering the eggs is essential to prevent curdling—add hot broth slowly while whisking.
Do not boil the soup after adding the egg-lemon mixture, or it may split.
Rotisserie chicken is a great time-saving option.
Orzo gives a traditional texture, but rice works well for a gluten-free alternative.
