The first sip of Mediterranean lemon chicken soup always makes me pause—bright citrus, silky broth, and tender chicken all wrapped up in one spoonful. I still remember the first time I made this soup on a chilly, gray afternoon—it was like wrapping myself in a warm, zesty hug. There’s something magical about how the tangy lemon lifts the savory chicken, making each bite feel refreshing yet deeply comforting.
Honestly, this recipe is my go-to whenever I crave something wholesome but crave-worthy. My family absolutely loves it, and I’ve made it so many times I could practically cook it with my eyes closed. Whether you’re nursing a cold or celebrating a sunny day, this Mediterranean lemon chicken soup brings sunshine into your kitchen. With its vibrant flavors, nourishing ingredients, and just the right amount of zest, it’s perfect for busy weeknights, meal prepping, or serving to friends who stop by (you know the ones who always arrive hungry!).
As someone who’s tested dozens of soups, I can say this is the one I come back to again and again. The Mediterranean lemon chicken soup is a classic for a reason—it’s simple, adaptable, and packed with goodness. If you’re looking for a healthy comfort food that never feels heavy, you’re in the right place. Let’s dive in and make a bowl of happiness, shall we?
Why You’ll Love This Mediterranean Lemon Chicken Soup Recipe
If you’re wondering what makes this Mediterranean lemon chicken soup a must-try, let me spill the beans (or should I say, the lemons?). After making this recipe countless times for family dinners, late-night comfort sessions, and even a couple of potlucks, I’ve got all the reasons lined up for you:
- Quick & Easy: You can have this soup on the table in under an hour—no crazy steps, just straightforward, real cooking.
- Simple Ingredients: Everything you need is probably already in your kitchen—no wild goose chases at specialty stores.
- Perfect for Any Occasion: Whether it’s a cozy night in, a rainy-day lunch, or a light starter for a dinner party, this soup shines every time.
- Crowd-Pleaser: Kids eat it up without a fuss, and grown-ups are always asking for seconds (even those “not into soup” folks).
- Unbelievably Delicious: The combo of bright lemon, tender chicken, and fresh herbs is just… wow. Every spoonful is like a mini vacation by the sea.
What really sets this Mediterranean lemon chicken soup apart is the way the lemon is used. Instead of just tossing in juice at the end, I whisk it with eggs for a creamy, silky finish—think avgolemono-style but lighter and brighter. I also use bone-in chicken thighs for maximum flavor (trust me, it makes a difference), and I always throw in a big handful of fresh dill. The result? A soup that’s both hearty and refreshing, never heavy or dull.
This isn’t just soup—it’s comfort with a Mediterranean twist. It’s the kind of meal that makes you sigh with relief after a long day, warms you up without weighing you down, and feels like a little act of self-care. I’ve seen it turn skeptics into soup lovers and picky eaters into lemon fans. If you’re looking for a healthy comfort bowl that tastes like sunshine, this Mediterranean lemon chicken soup is your golden ticket.
Ingredients Needed for Mediterranean Lemon Chicken Soup
This soup keeps things wholesome and simple. All the ingredients play a key role, working together to give you that signature fresh, tangy, and savory flavor. Here’s what you’ll need and a few pro tips from my kitchen:
- For the Soup Base:
- 2 tablespoons olive oil (extra virgin, for best flavor)
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 6 cups (1.4 L) low-sodium chicken broth (homemade or store-bought; I like Pacific Foods or Kettle & Fire)
- 1 1/2 pounds (680 g) bone-in, skinless chicken thighs (boneless also works, but bone-in adds more richness)
- 1 bay leaf
- 1 teaspoon dried oregano (Mediterranean is best)
- Salt and black pepper, to taste
- For the Lemon-Egg Mixture:
- 2 large eggs
- Juice of 2 large lemons (about 1/3 cup or 80 ml, fresh is a must!)
- For the Finish:
- 1/2 cup (75 g) orzo or small pasta (rice works well for gluten-free)
- 1/4 cup (10 g) fresh dill, chopped (parsley or mint are good subs if you’re not a dill fan)
- Zest of 1 lemon (optional, but adds extra zing)
Substitution tips: Use chicken breast for a leaner option, or swap orzo with cauliflower rice if you’re eating low-carb. No fresh dill? Go with flat-leaf parsley. If you want a dairy-free twist, the traditional egg-lemon mixture keeps it creamy without a drop of milk or cream—so good for sensitive tummies!
Honestly, I’ve tried this soup with leftover rotisserie chicken, and it still tastes incredible. Just add the cooked chicken near the end so it doesn’t dry out. You can also load it with extra veggies—spinach and zucchini are great “clean out the fridge” additions. The point is, this Mediterranean lemon chicken soup is flexible, forgiving, and always full of flavor.
Equipment Needed
You don’t need a fancy kitchen setup for this Mediterranean lemon chicken soup—just a few trusty tools:
- Large soup pot or Dutch oven: My favorite is a 6-quart enameled Dutch oven—it heats evenly and looks so cheerful on the stove. Any large, heavy-bottomed pot will do the job.
- Sharp chef’s knife and cutting board: For all the veggie chopping and chicken prep. If you have a serrated knife, it’s great for slicing carrots evenly (less rolling around!).
- Measuring cups and spoons: For precise broth and lemon juice measurements—trust me, too much lemon can overpower, so it’s good to measure the first few times.
- Whisk: Essential for combining the eggs and lemon smoothly, so you get that creamy, dreamy finish without any curdling.
- Tongs or slotted spoon: For removing the chicken from the broth when it’s time to shred it—way less mess than fishing it out with a fork.
- Ladle: For easy serving (plus, it just feels right to ladle soup into a big bowl).
If you don’t have a Dutch oven, a regular large stockpot works fine. I’ve even used a heavy nonstick pot in a pinch. For prepping the egg-lemon mix, a fork works if you don’t have a whisk—just beat the eggs well. Budget tip: I’ve found plenty of great soup pots at thrift stores and discount shops—no need to break the bank for good equipment!
How to Make Fresh Mediterranean Lemon Chicken Soup
- Prep Your Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Pat chicken thighs dry with paper towels and season lightly with salt and pepper. (This helps them brown and keeps the broth clear.)
- Sauté the Veggies (5 minutes): In your large soup pot, heat 2 tbsp olive oil over medium heat. Add onions, carrots, and celery. Sauté until onions are soft and translucent—about 4 to 5 minutes. Stir in garlic and cook for another minute, until fragrant. (Careful not to let the garlic brown—it can turn bitter.)
- Add Broth and Chicken (2 minutes): Pour in 6 cups (1.4 L) chicken broth. Nestle in the chicken thighs, add the bay leaf, oregano, a pinch of salt, and black pepper. Bring it all to a gentle boil over medium-high heat.
- Simmer and Cook the Chicken (20–25 minutes): Reduce heat to low, cover, and simmer until the chicken is cooked through and tender. You’ll know it’s ready when it pulls apart easily (internal temp should hit 165°F/74°C). Skim any foam from the surface for a clearer broth.
- Remove and Shred Chicken (5 minutes): Use tongs to take the chicken out and set it on a plate. Let it cool for a couple of minutes, then shred it using two forks. (Be careful—hot chicken can burn! I’ve rushed and regretted it before.)
- Cook the Orzo (8 minutes): Add 1/2 cup (75 g) orzo to the simmering broth. Cook for 7–8 minutes, until just tender. If you’re using rice or a gluten-free option, adjust the cooking time as needed.
- Prepare the Lemon-Egg Mixture (3 minutes): In a medium bowl, whisk together 2 eggs and the juice of 2 lemons (about 1/3 cup/80 ml). To temper the eggs (so they don’t scramble!), slowly drizzle in 1 cup (240 ml) of hot soup broth while whisking constantly. The mixture should look creamy and slightly frothy.
- Combine and Finish (2 minutes): Lower the heat on the soup to very low. Slowly pour the lemon-egg mixture back into the pot, stirring gently. Don’t let the soup boil at this point, or the eggs might curdle—just keep it gently steaming.
- Add Chicken and Herbs (2 minutes): Return the shredded chicken to the pot. Stir in chopped dill and lemon zest. Taste and adjust salt, pepper, or more lemon juice if needed. (If you love lemon, add extra zest!)
- Serve: Ladle into bowls and top with a sprinkle of fresh herbs, a crack of black pepper, and maybe a little drizzle of olive oil for extra richness. Serve with crusty bread or a simple side salad.
Troubleshooting: If the soup looks separated after adding the lemon-egg mix, don’t panic—just stir gently, and it usually smooths out. If you want a thicker soup, cook the orzo a little longer or add an extra egg. Taste before serving; sometimes the flavors need a pinch more salt or a splash more lemon.
Personal tip: I like to make this soup a day ahead—the flavors meld and it gets even better overnight. Plus, you can skim off any excess fat for a lighter bowl the next day!
Cooking Tips & Techniques for Mediterranean Lemon Chicken Soup
- Don’t rush the simmer: Letting the chicken cook gently draws out maximum flavor. Fast boiling can make the chicken rubbery. I learned this the hard way—patience pays off!
- Master the lemon-egg tempering: This step can feel intimidating, but go slow. Whisk constantly and add hot broth in a thin stream. If you add too quickly, the eggs might scramble (been there, done that—no one loves lemony scrambled eggs in soup).
- Keep the soup just below a simmer after adding the egg-lemon: Gentle heat is your friend. If you see bubbles, turn down the heat pronto.
- Taste and adjust: Lemons vary in tartness and size. Sometimes one batch is zingier than the next. Taste before serving, and add more lemon juice or zest if you want a punchier flavor.
- Make-ahead tip: Store the lemon-egg mixture separately if you want to prep ahead. Reheat the soup, then whisk in the mixture right before serving for the creamiest texture.
- Veggie boost: Add greens like spinach or kale in the last minute of cooking for extra nutrients and color. I sometimes toss in a handful of baby spinach just before serving—so good and no extra fuss.
Common mistakes? Overcooking the pasta until mushy, not whisking the lemon-egg mixture enough, and forgetting to taste for seasoning at the end. But honestly, this Mediterranean lemon chicken soup is forgiving. Even my “oops” batches have disappeared quickly—and that’s saying something!
Variations & Adaptations
One of the best things about Mediterranean lemon chicken soup is how easily it can be customized. Here are some tasty ways to make it your own:
- Gluten-Free: Swap orzo with white or brown rice, gluten-free pasta, or even cauliflower rice for a low-carb twist. I’ve tried it with rice, and it’s just as cozy—plus, it makes the soup even heartier.
- Vegetarian Adaptation: Use vegetable broth and swap the chicken with canned chickpeas or white beans. Add a little extra lemon and dill for brightness. This protein-packed version is one of my favorites during Lent!
- Extra Veggies: Add diced zucchini, chopped spinach, or peas in the last few minutes of simmering. When spring hits, I love tossing in asparagus tips or fresh green beans for a seasonal twist.
- Different Proteins: Try turkey (great for Thanksgiving leftovers), or poached shrimp for a seafood spin.
- Herb Swaps: No dill? Use fresh parsley, mint, or even basil for a different Mediterranean vibe.
- Dairy-Free & Allergen Tips: This soup is naturally dairy-free thanks to the egg-lemon emulsion. For egg allergies, skip the egg and just use lemon juice and zest for a lighter, brothy soup.
My personal favorite twist? Swapping half the orzo for riced cauliflower and tossing in a big handful of baby kale. It’s super filling, extra nutritious, and you still get that classic flavor. The possibilities are endless—make it yours!
Serving & Storage Suggestions
For the perfect Mediterranean lemon chicken soup experience, serve it piping hot in deep bowls. I love topping mine with extra fresh dill and a wedge of lemon on the side for a little tableside squeeze. Crusty bread is optional but highly recommended—there’s nothing like mopping up that last bit of broth.
This soup pairs beautifully with a simple Greek salad, roasted veggies, or even a plate of hummus and pita chips. If you’re feeling fancy, a chilled glass of white wine or sparkling water with lemon slices really brings out those Mediterranean vibes.
Storage: Let the soup cool to room temperature, then transfer to airtight containers. It’ll keep in the fridge for 3–4 days. For longer storage, freeze portions (minus the pasta, if possible) for up to 2 months. If freezing, cook the pasta separately and add it when reheating—it holds up better that way.
To reheat, warm gently on the stove over medium-low heat, stirring often. If the soup thickens up in the fridge, add a splash of broth or water to loosen it. Flavors deepen over time, making leftovers even tastier—honestly, I think it’s even better on day two!
Nutritional Information & Benefits
This Mediterranean lemon chicken soup is not just delicious—it’s loaded with health perks. A one-cup serving (with orzo) is roughly:
- Calories: 220
- Protein: 21g
- Fat: 7g
- Carbs: 17g
- Fiber: 2g
Chicken provides lean protein, while carrots, celery, and fresh herbs add plenty of vitamins and antioxidants. The lemon juice is rich in vitamin C, which always feels like a little immune boost. Orzo gives you a bit of satisfying starch, and using olive oil keeps the fat heart-healthy.
This soup is naturally dairy-free and can be gluten-free with the right pasta. The egg-lemon finish adds creaminess without cream (great for sensitive stomachs). Just remember—if you have egg allergies, try the lemon-only version. Healthy comfort in every bowl, and I always feel better after eating it!
Conclusion
If you’re searching for a bowl of bright, healthy comfort that’s as easy to make as it is satisfying, this Mediterranean lemon chicken soup is your answer. It’s become a staple in my kitchen for a reason—simple ingredients, lots of flavor, and that unmistakable lemony zing that keeps you going back for “just one more spoonful.”
I encourage you to mix it up—add your favorite veggies, tweak the herbs, or try a new protein. Cooking is about making recipes your own. Honestly, this soup never fails to lift my spirits, and I hope it does the same for you.
Give it a try, then let me know how it goes! Leave a comment, share your twists, or tag me with your Pinterest-worthy bowls. Can’t wait to hear what you think—happy cooking, and here’s to many cozy, lemony bowls ahead!
FAQs about Mediterranean Lemon Chicken Soup
How do I keep the eggs from curdling in the soup?
Whisk the eggs with lemon juice, then slowly add hot broth while whisking constantly to temper them. Don’t let the soup boil after adding the mixture—gentle heat gives you a silky finish, not scrambled eggs.
Can I use rotisserie chicken for this recipe?
Absolutely! Just add the shredded rotisserie chicken after the orzo is cooked, so it heats through without drying out. It’s a great shortcut for busy days.
What pasta works best if I don’t have orzo?
Small shapes like ditalini or pastina are perfect. You can also use cooked rice or even pearl couscous for a twist—just adjust cooking times as needed.
Is this Mediterranean lemon chicken soup freezer-friendly?
Yes, but for best texture, freeze the soup without the pasta. Add fresh or cooked pasta when reheating. This keeps everything from getting mushy.
Can I make this soup vegetarian or vegan?
For vegetarian, swap chicken for chickpeas or white beans, and use veggie broth. For vegan, skip the eggs and just add more lemon juice for brightness. The soup will still be delicious and hearty!
Pin This Recipe!
Mediterranean Lemon Chicken Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Mediterranean lemon chicken soup is a bright, comforting bowl featuring tender chicken, fresh herbs, and a creamy lemon-egg finish. It’s a healthy, dairy-free meal that’s easy to make and perfect for any occasion.
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 1/2 pounds bone-in, skinless chicken thighs
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 large eggs
- Juice of 2 large lemons (about 1/3 cup)
- 1/2 cup orzo or small pasta (or rice for gluten-free)
- 1/4 cup fresh dill, chopped
- Zest of 1 lemon (optional)
Instructions
- Dice the onion, slice the carrots and celery, and mince the garlic. Pat chicken thighs dry and season with salt and pepper.
- In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until onions are soft and translucent, about 4–5 minutes. Stir in garlic and cook for another minute.
- Pour in chicken broth. Add chicken thighs, bay leaf, oregano, salt, and pepper. Bring to a gentle boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20–25 minutes, until chicken is cooked through and tender. Skim any foam from the surface.
- Remove chicken and set aside to cool slightly. Shred chicken with two forks.
- Add orzo to the simmering broth. Cook for 7–8 minutes, until just tender. Adjust cooking time if using rice or gluten-free pasta.
- In a medium bowl, whisk together eggs and lemon juice. Slowly drizzle in 1 cup of hot soup broth while whisking constantly to temper the eggs.
- Lower the heat on the soup to very low. Slowly pour the lemon-egg mixture back into the pot, stirring gently. Do not let the soup boil.
- Return shredded chicken to the pot. Stir in chopped dill and lemon zest. Taste and adjust seasoning or add more lemon juice if desired.
- Ladle into bowls and top with fresh herbs, black pepper, and a drizzle of olive oil if desired. Serve hot.
Notes
For gluten-free, use rice or gluten-free pasta. To avoid curdling, temper the eggs by slowly whisking in hot broth. Add extra veggies like spinach or zucchini for more nutrition. Soup tastes even better the next day. If using rotisserie chicken, add it after the orzo is cooked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3
- Sodium: 600
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 17
- Fiber: 2
- Protein: 21
Keywords: lemon chicken soup, Mediterranean soup, avgolemono, healthy chicken soup, dairy-free soup, comfort food, easy soup recipe, gluten-free option, meal prep, chicken orzo soup
