Mediterranean Lemon Chicken Soup
Bright, comforting, and full of flavor — a Mediterranean twist on classic chicken soup.
Introduction
Chicken soup is a universal comfort food, but the Mediterranean version takes it to another level. With lemon juice for brightness, dill for freshness, and a silky egg‑thickened broth, this soup is both nourishing and elegant. Known in Greek cuisine as Avgolemono, it’s a dish that warms the soul while feeling light and refreshing.
This recipe combines shredded chicken, orzo, and a lemon‑egg broth for a hearty yet vibrant meal. It’s perfect for chilly evenings, family dinners, or when you need a bowl of comfort with a Mediterranean flair.
Ingredients
For the Soup
2 tbsp olive oil
1 small onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground turmeric (optional, for color & depth)
6 cups chicken broth
2 cups cooked shredded chicken
1 cup orzo or rice
2 large eggs
Juice of 2 lemons, freshly squeezed
Salt & black pepper, to taste
Fresh dill, chopped (for garnish)
Lemon wedges (for serving)
Step‑by‑Step Directions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes.
Season: Stir in oregano and turmeric. Cook 1 minute to release flavors.
Add Broth & Chicken: Pour in chicken broth and add shredded chicken. Bring to a gentle simmer.
Cook Orzo/Rice: Add orzo (or rice) and cook until tender, about 10 minutes.
Prepare Lemon‑Egg Mixture: In a bowl, whisk eggs with lemon juice until smooth.
Temper Eggs: Slowly ladle 1 cup of hot broth into egg mixture while whisking constantly. This prevents curdling.
Finish Soup: Stir tempered egg mixture back into pot. Heat gently (do not boil) until soup thickens slightly.
Season & Serve: Taste and adjust with salt and pepper. Garnish with dill and serve with lemon wedges.
Cooking Science
Eggs + lemon juice create a silky, tangy broth without cream.
Tempering eggs prevents scrambling and ensures smooth texture.
Turmeric adds golden color and subtle earthiness.
Orzo or rice makes the soup hearty enough for a full meal.
Tips for Success
Whisk constantly when tempering eggs to avoid curdling.
Use freshly squeezed lemon juice for best flavor.
Don’t let soup boil after adding eggs — gentle heat keeps it creamy.
Fresh dill adds brightness; parsley works as a substitute.
Variations
Vegetarian Version: Use vegetable broth and chickpeas instead of chicken.
Spicy Twist: Add a pinch of red pepper flakes.
Grain Swap: Try farro or quinoa instead of orzo.
Creamier Soup: Add a splash of heavy cream after tempering eggs.
Serving Ideas
Pair with warm pita bread or crusty baguette.
Serve alongside a Greek salad for a complete meal.
Offer extra lemon wedges for guests who love more tang.
Storage
Refrigerator: Store in airtight container up to 3 days.
Freezer: Not ideal due to eggs, but you can freeze broth + chicken separately and add lemon‑egg mixture fresh.
Reheat: Warm gently on stovetop; avoid boiling to preserve texture.
Storytelling Element
Imagine a cool evening by the Mediterranean coast, the scent of lemon and herbs filling the kitchen. A steaming bowl of this soup is placed on the table, garnished with fresh dill and served with crusty bread. Each spoonful is bright, comforting, and deeply satisfying — a dish that feels both traditional and timeless.
Conclusion
This Mediterranean Lemon Chicken Soup is a vibrant twist on classic chicken soup. With its silky lemon‑egg broth, tender chicken, and fresh herbs, it’s a dish that brings comfort and elegance to any table.