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
Scale
- 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