Mediterranean Lemon Chicken Soup: Creamy, Tangy, and Cozy Recipe

Introduction

There’s something magical about a soup that’s both cozy and vibrant. This Mediterranean Lemon Chicken Soup offers a creamy texture without cream and a bright lemony tang that warms you from the inside out. Packed with tender chicken and fresh flavors, it’s the perfect bowl of sunshine on any day.

Ingredients

• 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 orzo pasta as a substitute)
• 2 cups (300 g) cooked shredded chicken (rotisserie or poached breast)
• 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

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
2. Step 2: Pour in the chicken broth and bring it to a boil. Add the rice, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the rice is tender.
3. Step 3: While the rice cooks, whisk the eggs in a medium bowl until frothy. Gradually add the lemon juice while whisking constantly to combine the mixture smoothly.
4. Step 4: To temper the egg-lemon mixture and avoid curdling, slowly pour 1-2 cups of the hot broth into the mixture, whisking continually. Once tempered, gradually stir the mixture back into the soup pot.
5. Step 5: Stir in the shredded chicken and heat through for about 5 minutes. Avoid boiling the soup after adding the egg mixture to maintain the creamy texture. Season with salt and pepper to taste.
6. Step 6: Ladle the soup into bowls, garnish with fresh dill, and serve with lemon wedges on the side.

Tips & Variations

• Temper the egg-lemon mixture slowly and carefully to achieve a silky, creamy texture without curdling.
• Add fresh spinach or kale in the last few minutes of cooking for extra nutrition and color.
• Adjust the lemon juice to your preference; start with one lemon if you prefer a milder citrus flavor.
• Swap rice for orzo, quinoa, or small pasta shapes to vary the texture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat to preserve the creamy consistency and avoid separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quinoa or another grain instead of rice?

Absolutely! Quinoa, farro, or small pasta shapes like orzo work well. Just adjust cooking times according to the substitute used.

Can I freeze this soup?

This soup does not freeze well due to the egg-lemon base, which can separate and lose its creamy texture upon thawing.

Mediterranean Lemon Chicken Soup: Creamy, Tangy, and Cozy Recipe

---

★★★★★

4.8 from 644 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Mediterranean Lemon Chicken Soup offers a cozy yet vibrant bowl of comfort with bright, tangy lemon flavors, tender shredded chicken, and a creamy texture achieved without cream. Quick and easy to prepare in under 30 minutes, this soup combines sautéed onion and garlic, simmered rice, and a silky egg-lemon mixture for a delightfully fresh and satisfying meal that transports you to a sunny Greek isle.

---

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp (15 ml) olive oil
• 1 medium onion, diced (~150 g)
• 2 cloves garlic, minced
• 6 cups (1.5 liters) chicken broth

Grains and Protein

• ½ cup (100 g) uncooked rice (or substitute orzo pasta)
• 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)

Egg-Lemon Mixture

• 2 large eggs
• Juice of 2 lemons (about ½ cup or 120 ml)

Seasoning and Garnish

• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Lemon wedges (for serving)

---

Instructions

1. Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until softened. Then add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
2. Cook the Rice (or Orzo): Pour in the chicken broth and bring it to a boil. Add the rice, reduce the heat to a simmer, and cook uncovered for 10-12 minutes or until the rice is tender and cooked through.
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 fully combine the mixture without scrambling the eggs.
4. Temper the Egg-Lemon Mixture: Slowly ladle 1-2 cups of the hot soup broth into the egg-lemon mixture while continuously whisking to gradually raise the temperature and avoid curdling. Once tempered, slowly pour the mixture back into the pot, stirring gently to incorporate and create a creamy texture.
5. Add Chicken and Season: Stir in the shredded chicken and continue heating for about 5 minutes, allowing the chicken to warm through. Avoid boiling the soup after adding the egg mixture as it can cause curdling and separation. Season with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls, garnish with freshly chopped dill, and serve with lemon wedges on the side for an extra burst of fresh citrus flavor.

Notes

• Temper with Care: Gradually mixing hot broth into the egg-lemon mixture is essential to achieve a silky texture and prevent curdling.
• Enhance the Greens: For added nutrition and color, stir in fresh spinach or kale just before serving.
• Adjust the Citrus: Use one lemon if you prefer a milder lemon flavor, adding more lemon juice to taste.
• Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently over low heat to maintain creaminess.
• Freezing: Not recommended as the egg-lemon base may separate upon thawing.
• Substitutions: Quinoa, farro, or small pasta shapes such as orzo can be used instead of rice; adjust cooking times accordingly.
• Gluten-Free: This soup is gluten-free if rice or certified gluten-free pasta is used.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean lemon chicken soup, lemon chicken soup, creamy chicken soup, Greek chicken soup, healthy chicken soup, lemon soup, comfort food, stovetop soup