Mediterranean Lemon Chicken Soup—also known in Greek cuisine as Avgolemono Soup—is a warm, comforting, and flavorful dish that combines the zesty brightness of lemons with the rich, savory flavor of chicken and herbs. This soup is a staple across Mediterranean households and is often associated with both everyday comfort food and holiday celebrations. Its silky texture, derived from the signature lemon-egg (avgolemono) emulsion, sets it apart from typical chicken soups and creates a velvety mouthfeel that feels indulgent, yet refreshingly light.
Perfect for all seasons, this soup offers a perfect balance of hearty protein, starchy comfort (from orzo or rice), and bright citrus acidity. The addition of dill brings a hint of grassy freshness that elevates the flavor profile and ties all the components together into a symphony of textures and aromas.
Not only is this recipe deeply satisfying, but it’s also packed with nutrients and adaptable for various diets. Whether you’re fighting a cold, prepping a quick weeknight meal, or looking to impress guests with something that feels both homey and gourmet, Mediterranean Lemon Chicken Soup is a recipe you’ll return to again and again.
Ingredients:
For the Soup:
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 celery stalks, diced
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2 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon ground turmeric (optional, adds color & depth)
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6 cups chicken broth (preferably low-sodium)
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2 cups cooked shredded chicken (rotisserie works well)
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1 cup orzo or rice (long-grain or jasmine recommended if using rice)
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2 large eggs
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Juice of 2 lemons, freshly squeezed
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Salt and black pepper, to taste
-
Fresh dill, chopped (for garnish)
-
Lemon wedges (for serving)
Preparation:
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add chopped onion and diced celery. Cook for about 3-4 minutes until vegetables begin to soften and the onions are translucent. Add in the minced garlic, and sauté for another 1 minute until fragrant.
Step 2: Add Seasonings
Sprinkle in 1 teaspoon dried oregano, ½ teaspoon turmeric (if using), a pinch of salt, and freshly ground black pepper. Stir well to coat the aromatics with the spices and allow them to toast slightly for enhanced flavor.
Step 3: Pour in Broth and Simmer
Add 6 cups of chicken broth to the pot and bring it to a gentle boil. Once boiling, reduce heat to a medium-low simmer.
Step 4: Cook the Orzo or Rice
Add 1 cup of orzo or rice to the simmering broth. Cook uncovered for 10–12 minutes (or according to package directions), until the grains are tender but not mushy.
Step 5: Add Cooked Chicken
Once the orzo or rice is cooked, stir in the shredded cooked chicken. Let it heat through for 2–3 minutes, stirring occasionally.
Step 6: Prepare the Lemon-Egg Mixture (Avgolemono)
In a medium mixing bowl, whisk together the eggs and the freshly squeezed lemon juice until fully combined and smooth. This will be the foundation of your silky avgolemono sauce.
Step 7: Temper the Eggs
To avoid curdling, you must temper the eggs. Slowly ladle 1 cup of hot broth from the soup into the egg-lemon mixture while whisking constantly. This step is crucial for integrating the eggs without scrambling them.
Step 8: Combine Egg Mixture with Soup
Slowly pour the tempered egg-lemon mixture back into the soup pot, whisking continuously. The broth will become creamy and slightly thickened with a golden hue.
Step 9: Final Simmer and Seasoning
Let the soup simmer over low heat for about 2 minutes to allow everything to meld. Do not boil after adding the egg mixture, as this can cause it to separate. Taste and adjust salt and pepper to your preference.
Step 10: Garnish and Serve
Ladle soup into bowls and garnish with fresh chopped dill. Serve hot with lemon wedges on the side for an extra burst of citrus if desired.
Variation:
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Low-Carb Option: Replace orzo/rice with cauliflower rice to reduce carbs while keeping the soup filling and nutritious.
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Vegetarian Version: Use vegetable broth and substitute chickpeas or white beans for chicken.
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Herb-Forward: Add thyme, rosemary, or bay leaves for more complex herbal notes.
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Creamier Texture: Add a splash of cream or coconut milk after the lemon-egg mixture for a richer finish.
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Spicy Twist: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Cooking Note:
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Tempering the egg mixture properly is critical. If added too quickly or at too high a temperature, the eggs will scramble, ruining the creamy consistency.
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This soup thickens slightly as it sits, so if reheating, add a bit of water or broth to restore its silky texture.
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Orzo tends to absorb liquid over time—if using leftovers, keep a little extra broth on hand.
Serving Suggestions:
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Serve with crusty bread or pita chips for dipping.
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A side of Greek salad or roasted vegetables pairs beautifully.
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Add a dollop of Greek yogurt on top for a creamy tang.
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For a fuller meal, accompany with grilled halloumi, olives, and a glass of chilled white wine.
Tips:
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Use rotisserie chicken to cut prep time.
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Always use fresh lemon juice—bottled lemon lacks the same brightness.
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Don’t skip the dill—it adds a signature flavor note unique to Mediterranean cuisine.
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Make in advance—the flavors deepen overnight.
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Freeze leftovers in individual portions for quick, hearty meals.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving, Approximate):
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Calories: 320 kcal
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Protein: 22g
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Carbohydrates: 25g
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Fat: 15g
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Sodium: 650mg
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Fiber: 2g
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Sugar: 2g
FAQs
Q: Can I freeze this soup?
Yes! Let the soup cool completely before freezing. Store in airtight containers and freeze for up to 2 months. When reheating, do so gently over low heat to preserve the creamy texture.
Q: What’s the best type of chicken to use?
Shredded rotisserie chicken is convenient and flavorful, but you can also use boiled, roasted, or grilled chicken breast or thighs.
Q: Can I make this dairy-free?
Yes—this soup contains no dairy by default. Just ensure your chicken broth is dairy-free.
Q: Can I double the recipe?
Absolutely. This recipe scales well—just ensure your pot is large enough, and maintain proper egg tempering ratios when increasing the egg-lemon mixture.
Q: Is this gluten-free?
Only if you use rice instead of orzo and ensure the broth is certified gluten-free.
Conclusion
Mediterranean Lemon Chicken Soup is a shining example of how simple ingredients can produce extraordinary results. Light yet deeply satisfying, tangy yet comforting, this soup captures the heart of Mediterranean cooking—fresh, wholesome, and full of flavor. Its avgolemono base makes it uniquely creamy without any dairy, and its protein-rich profile makes it suitable for lunch, dinner, or even a healing bowl during sick days.
From its inviting aroma to the very last spoonful, every bite of this soup tells a story of tradition, comfort, and culinary elegance. Try it once, and it might just become your go-to for chilly nights, family dinners, or whenever your soul needs a little nourishing warmth.
Print
Mediterranean Lemon Chicken Soup
- Total Time: 35 minutes
- Yield: 4-6 1x
Ingredients
Ingredients:
For the Soup:
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
2 celery stalks, diced
-
2 cloves garlic, minced
-
1 teaspoon dried oregano
-
½ teaspoon ground turmeric (optional, adds color & depth)
-
6 cups chicken broth (preferably low-sodium)
-
2 cups cooked shredded chicken (rotisserie works well)
-
1 cup orzo or rice (long-grain or jasmine recommended if using rice)
-
2 large eggs
-
Juice of 2 lemons, freshly squeezed
-
Salt and black pepper, to taste
-
Fresh dill, chopped (for garnish)
-
Lemon wedges (for serving)
Instructions
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add chopped onion and diced celery. Cook for about 3-4 minutes until vegetables begin to soften and the onions are translucent. Add in the minced garlic, and sauté for another 1 minute until fragrant.
Sprinkle in 1 teaspoon dried oregano, ½ teaspoon turmeric (if using), a pinch of salt, and freshly ground black pepper. Stir well to coat the aromatics with the spices and allow them to toast slightly for enhanced flavor.
Add 6 cups of chicken broth to the pot and bring it to a gentle boil. Once boiling, reduce heat to a medium-low simmer.
Add 1 cup of orzo or rice to the simmering broth. Cook uncovered for 10–12 minutes (or according to package directions), until the grains are tender but not mushy.
Once the orzo or rice is cooked, stir in the shredded cooked chicken. Let it heat through for 2–3 minutes, stirring occasionally.
In a medium mixing bowl, whisk together the eggs and the freshly squeezed lemon juice until fully combined and smooth. This will be the foundation of your silky avgolemono sauce.
To avoid curdling, you must temper the eggs. Slowly ladle 1 cup of hot broth from the soup into the egg-lemon mixture while whisking constantly. This step is crucial for integrating the eggs without scrambling them.
Slowly pour the tempered egg-lemon mixture back into the soup pot, whisking continuously. The broth will become creamy and slightly thickened with a golden hue.
Let the soup simmer over low heat for about 2 minutes to allow everything to meld. Do not boil after adding the egg mixture, as this can cause it to separate. Taste and adjust salt and pepper to your preference.
Ladle soup into bowls and garnish with fresh chopped dill. Serve hot with lemon wedges on the side for an extra burst of citrus if desired.
Notes
Cooking Note:
-
Tempering the egg mixture properly is critical. If added too quickly or at too high a temperature, the eggs will scramble, ruining the creamy consistency.
-
This soup thickens slightly as it sits, so if reheating, add a bit of water or broth to restore its silky texture.
-
Orzo tends to absorb liquid over time—if using leftovers, keep a little extra broth on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 650mg
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g