A Comforting Bowl of Bright, Creamy Goodness—Without the Cream!
There’s something special about a soup that feels like a warm hug but still tastes light and vibrant. This Mediterranean Lemon Chicken Soup is exactly that. With fresh lemon juice, tender chicken, and a silky-smooth texture (achieved without a drop of cream), it’s the perfect blend of cozy and refreshing.
Whether you’re feeling under the weather or just need a mood-lifting meal, this zesty, protein-packed soup will hit the spot. One spoonful and you’ll be dreaming of sunny Greek islands!
Why You’ll Love This Lemon Chicken Soup
- Creamy Without Cream – The classic egg-lemon (avgolemono-style) blend gives it a rich texture without dairy.
- Bright, Tangy Flavors – Fresh lemon juice cuts through the richness with just the right amount of zing.
- Quick and Easy – Comes together in under 30 minutes with basic pantry staples.
- Customizable – Add orzo, rice, leafy greens, or extra herbs.
- Light Yet Filling – Great as a main dish or starter.
🛒 Ingredients You’ll Need
- 1 tbsp (15 ml) olive oil
- 1 medium onion (about 150 g), diced
- 2 garlic cloves, minced
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or orzo pasta for a traditional twist)
- 2 cups (300 g) cooked, shredded chicken (rotisserie or poached works great)
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and freshly ground black pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
🧰 Kitchen Tools
- Large soup pot
- Whisk
- Medium bowl
- Ladle
- Knife & cutting board
🍋 How to Make Mediterranean Lemon Chicken Soup
1. Sauté the Aromatics
In a large pot, heat olive oil over medium. Add the diced onion and cook for about 5 minutes, until softened. Stir in the garlic and sauté for 1–2 more minutes until fragrant.
2. Cook the Rice (or Orzo)
Pour in the chicken broth and bring to a boil. Add the rice (or orzo), reduce heat, and simmer for 10–12 minutes until tender.
3. Make the Egg-Lemon Mixture
While the rice cooks, whisk the eggs in a medium bowl until frothy. Gradually whisk in the lemon juice until fully combined.
4. Temper the Mixture
To prevent the eggs from scrambling, slowly add 1–2 ladles of hot broth into the egg-lemon mixture while whisking constantly. Once warmed through, gently stir the mixture back into the soup.
5. Add Chicken and Season
Stir in the shredded chicken. Heat for about 5 minutes, but do not let the soup boil—it could ruin the silky texture. Season with salt and pepper to taste.
6. Garnish and Serve
Ladle into bowls and top with chopped dill. Serve with lemon wedges for an extra citrusy kick.
💡 Tips for Success
- Temper Slowly – This is key to achieving that smooth, creamy texture without curdling.
- Brighten with Greens – Add a handful of fresh spinach or kale for extra nutrients and color.
- Customize Citrus Levels – Prefer it milder? Start with 1 lemon and adjust to your liking.
🍽️ What to Serve With It
- Crusty warm bread or pita for dipping
- A simple Greek salad with cucumber, olives, and feta
- Roasted vegetables like zucchini, eggplant, or red peppers
🧊 Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring often. Avoid boiling.
- Freezer: Not recommended—the egg-lemon base tends to separate when frozen and thawed.
❓ Frequently Asked Questions
Can I use another grain instead of rice?
Yes! Quinoa, farro, or small pasta shapes all work—just adjust the cooking time accordingly.
Is it gluten-free?
Yes, as long as you use rice or certified gluten-free pasta.
Can I freeze it?
Not ideal. The egg-lemon mixture can separate and affect the texture after thawing.
📝 Final Thoughts
This Mediterranean Lemon Chicken Soup is fresh, light, and deeply satisfying—proof that comfort food doesn’t have to be heavy. With simple ingredients and bright, bold flavor, it’s a recipe you’ll turn to again and again.