1. Home
  2. Recipes
  3. Chicken Lemon Soup

Cozy Mediterranean Chicken Soup

Featured in Big pots of steaming, hearty soup.

This Mediterranean chicken and lemon soup draws directly from avgolemono, a famous Greek dish. Its rich, creamy base made of eggs and lemon delivers a velvety feel without needing cream. Shredded chicken and rice (or orzo) make it completely satisfying. Tempering the eggs is essential to keep the texture silky and prevent curdling. Fresh dill and lemon brighten the flavors, making it a perfect balance of lightness and comfort — a true Mediterranean hallmark.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Tue, 04 Mar 2025 22:18:14 GMT
Mediterranean Chicken and Lemon Soup Pin it
Mediterranean Chicken and Lemon Soup | Tasteofsavor.com

Mediterranean Lemon Chicken Soup brings sunshine to your bowl with every spoonful. This traditional recipe, inspired by Greek avgolemono, transforms simple ingredients into a velvety, comforting broth where bright lemon notes complement tender chicken and silky eggs.

This nourishing soup brings Mediterranean warmth to any table, with a delicate balance of flavors that has stood the test of time.

Essential Ingredients

  • Chicken broth: Use homemade or high-quality store-bought without additives
  • Lemons: Choose unwaxed, juicy lemons for best flavor
  • Eggs: Fresh, room temperature eggs are essential
  • Chicken: Free-range chicken provides superior taste and texture
  • Rice: Arborio rice adds natural creaminess
  • Dill: Fresh dill enhances the lemony brightness

Step-by-Step Instructions

1.
Begin by gently sweating diced onions until soft and translucent, creating a flavorful base.
2.
Add minced garlic and cook briefly to release its aroma without browning.
3.
Cook rice until tender but slightly firm, as it will continue softening in the broth.
4.
Whisk eggs until foamy before slowly incorporating lemon juice, whisking constantly.
5.
Carefully temper the egg-lemon mixture by adding hot broth in a thin stream while whisking vigorously.
6.
Finish off heat, letting residual warmth heat through the chicken.

Success lies in maintaining proper temperature control and patience during the tempering process.

Soupe au Poulet et au Citron facile Pin it
Soupe au Poulet et au Citron facile | Tasteofsavor.com

This soup shines brightest when served with homemade garlic and herb croutons.

This Mediterranean classic brings warmth and comfort to the table year-round.

Frequently Asked Questions

→ Can I use raw chicken?
Yes, but you'll need to cook it in the broth before adding the rice, which will take a bit longer.
→ How do I stop the eggs from curdling?
Tempering is key: carefully add the hot broth to the eggs a little at a time, whisking continuously.
→ Is it okay to freeze this soup?
Freezing isn't recommended since it might affect the texture of the egg-based sauce.
→ Can I switch the rice for orzo?
Yes, orzo is actually traditional for this dish. Just follow the cooking instructions on the package.
→ What’s the best way to warm up leftovers?
Heat it slowly over low heat, stirring often. Avoid boiling to maintain the creamy texture.

Chicken Lemon Soup

A creamy, comforting soup made with chicken and lemon. It uses eggs for a smooth texture and is a Mediterranean classic.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Soup Base

01 1 medium onion, finely chopped
02 2 garlic cloves, minced
03 1.5 liters of chicken broth
04 1 tablespoon olive oil

→ Add-ins and Grains

05 300g of shredded, cooked chicken
06 100g of uncooked rice (or orzo pasta)

→ For the Avgolemono (Egg-Lemon Mix)

07 Juice from 2 lemons (about 120ml)
08 2 large eggs

→ Seasonings and Toppings

09 Freshly chopped dill
10 Salt and pepper
11 Lemon wedges

Instructions

Step 01

Warm up the olive oil in a large pot over medium heat. Cook the chopped onion for about 5 minutes. Toss in the minced garlic and cook for another 1 or 2 minutes.

Step 02

Pour in the chicken broth and bring it to a boil. Add your rice (or orzo) and let everything simmer for 10-12 minutes until the rice is soft.

Step 03

While the rice is cooking, whisk the eggs in a medium-sized bowl until they look frothy. Slowly drizzle in the lemon juice while continuing to whisk.

Step 04

Carefully pour 1-2 ladles of hot broth into the egg and lemon mixture, stirring constantly to avoid cooking the eggs. When that’s done, pour this mixture gradually back into the pot while stirring.

Step 05

Stir in the shredded chicken and let it warm up for about 5 minutes. Don’t let the soup boil after adding the egg mixture. Add salt and pepper to taste.

Step 06

Ladle the soup into bowls, sprinkle some fresh dill on top, and serve with lemon wedges on the side.

Notes

  1. Keep leftovers in the fridge for up to 2 days
  2. Avoid boiling while reheating so the eggs don’t curdle

Tools You'll Need

  • Large pot
  • Whisk
  • Medium bowl
  • Ladle

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (if using orzo)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 12 g
  • Total Carbohydrate: 18 g
  • Protein: 22 g