Mediterranean Lemon Chicken Soup

Why You’ll Love This Recipe

I enjoy making this soup because it’s easy to prepare and comes together in about 45 minutes. I like the way the lemon and eggs create a creamy texture without using cream, and how the fresh dill adds a burst of herbal freshness. It’s perfect for a cozy dinner or when I need something warm and uplifting.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 medium onion (diced) (~150 g)
2 cloves garlic (minced)
6 cups chicken broth
½ cup uncooked rice (or swap for orzo pasta)
2 cups cooked shredded chicken (rotisserie or poached)
2 large eggs
2 lemons, juiced (~½ cup or 120 ml)
to taste salt
to taste pepper
fresh dill (chopped, to garnish)
lemon wedges (for serving)

Directions

1. I heat olive oil in a large pot over medium heat. I add the diced onion and cook for about 5 minutes, stirring occasionally until softened. Then I add the minced garlic and sauté for another 1-2 minutes, just until fragrant.
2. I pour in the chicken broth and bring it to a boil. I add the rice and reduce the heat to a simmer, cooking for 10-12 minutes until the rice is tender.
3. While the rice cooks, I whisk the eggs in a medium bowl until frothy, then slowly add the lemon juice, whisking constantly to combine.
4. I gradually ladle 1-2 cups of hot broth into the egg-lemon mixture while whisking continuously to temper the eggs. Once tempered, I slowly pour the mixture back into the pot, stirring as I go.
5. I stir in the shredded chicken and let it heat through for about 5 minutes. I season the soup with salt and pepper to taste.
6. I ladle the warm soup into bowls, sprinkle fresh dill on top, and serve with lemon wedges on the side.

Servings And Timing

This recipe makes 4 servings. Preparation and cooking together take about 45 minutes, making it a great choice for a weeknight dinner.

Variations

I sometimes swap rice for orzo pasta for a slightly different texture. I also like adding vegetables like carrots or spinach for extra nutrients. If I want a richer flavor, I stir in a bit of grated Parmesan cheese before serving.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently over medium heat and stir occasionally. I avoid boiling it again to prevent the eggs from curdling.

FAQs

Can I Use Pre-Cooked Chicken?

Yes, I often use rotisserie or poached chicken. It saves time and keeps the soup flavorful.

Can I Make This Soup Ahead Of Time?

I can prepare the base ahead, but I usually add the egg-lemon mixture just before serving to maintain the creamy texture.

Can I Freeze This Soup?

I prefer not to freeze it after adding the egg-lemon mixture because it can separate. I can freeze the soup without the egg-lemon part and add it when reheating.

Can I Use Lemon Zest For Extra Flavor?

I sometimes add a little lemon zest along with the juice for a brighter, more aromatic flavor.

Can I Make It Vegetarian?

I can substitute vegetable broth for chicken broth and omit the chicken. I sometimes add chickpeas or tofu for protein.

Conclusion

I love making this Mediterranean Lemon Chicken Soup because it’s simple, comforting, and full of fresh, bright flavors. The balance of lemon, herbs, and tender chicken makes it a soup I return to again and again.

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