There’s something about Mediterranean Lemon Chicken Soup that feels like a warm hug with a splash of sunshine. It’s light yet satisfying, tangy yet soothing—the kind of meal that turns an ordinary weeknight into a cozy moment of calm.
Back when I lived on the Texas plains, chicken soup was a winter staple. But after moving to New York and discovering the zesty, lemony Mediterranean version, I never looked back. This one has quickly become a family favorite—especially on chilly evenings when everyone wants something comforting, but not too heavy.
Think of it as Greek avgolemono’s easier cousin: a little rustic, a little refined, and absolutely bursting with fresh, clean flavor.
Table of Contents
Why You’ll Love This Mediterranean Lemon Chicken Soup
- Quick & Easy: Ready in under 30 minutes with ingredients you probably already have.
- Healthy Comfort: Light on the stomach, rich in protein, and loaded with immune-boosting goodness.
- Bright & Fresh: The lemon gives it that Mediterranean flair that just wakes up your taste buds.
- Family Approved: Even picky eaters can’t resist the silky broth and tender bits of chicken.
- Perfect for Meal Prep: It keeps beautifully for days—ideal for busy weeks.
What Does Mediterranean Lemon Chicken Soup Taste Like?
Imagine the cozy flavor of chicken soup kissed by sunshine. The lemon juice brings a bright tang, the eggs create a silky texture, and the oregano gives it that signature Mediterranean warmth. It’s both hearty and refreshing—like a warm breeze by the sea.
If you’ve ever enjoyed lemon-ginger chicken soup, you’ll love how this version balances zesty citrus with comforting broth.
Ingredients You’ll Need for Mediterranean Lemon Chicken Soup
Before we roll up our sleeves, let’s gather what you’ll need. Everything here is simple, wholesome, and easy to find.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, chopped
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie chicken works perfectly!)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup orzo or rice
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Fresh parsley or dill, for garnish
👉 For another easy chicken soup idea, try this homemade chicken taco soup that’s just as comforting but with a Tex-Mex twist.
How to Make Mediterranean Lemon Chicken Soup (Step-by-Step)
If you’ve been craving something cozy yet bright, this Mediterranean Lemon Chicken Soup is your answer. It’s quick enough for a weeknight, wholesome enough for a family dinner, and flavorful enough to make you feel like you’re dining along the Greek coast.
Here’s exactly how to make it—step by step, just like we do in my kitchen.
Step 1: Sauté the Vegetables for Deep Flavor
Start by heating 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add your diced onion, minced garlic, chopped carrot, and celery.
Let them sauté for about 3 to 5 minutes, stirring occasionally.
You’ll know they’re ready when your kitchen fills with that irresistible aroma of sweet onions and savory garlic—one of those scents that makes everyone wander into the kitchen asking, “What’s cooking?”
Pro Tip: Don’t rush this step. A few extra minutes here adds richness to the entire Mediterranean Lemon Chicken Soup, creating a flavorful base for the broth to build on.
If you enjoy starting soups with a slow sauté, you might also love my creamy chicken noodle soup—it uses the same method to get a buttery, aromatic start.
Step 2: Simmer the Broth and Chicken
Once your vegetables have softened, pour in 6 cups of chicken broth. Add 1 cup of shredded cooked chicken, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
If you’re using rotisserie chicken (which I highly recommend for busy nights), the pre-seasoned meat infuses the soup with an extra layer of flavor.
Turn up the heat and bring everything to a gentle boil. Then, reduce the heat to low and let it simmer for 10 minutes.
This step allows the oregano and aromatics to blend into the broth, transforming it into that signature Mediterranean base—light, herbal, and inviting.
A Note from My Kitchen: When I first made this recipe, I used homemade chicken stock from my freezer, leftover from a weekend roast. The result was pure magic. If you’ve got homemade broth on hand, this is the perfect place to use it.
Step 3: Cook the Orzo (or Rice)
Next, stir in ½ cup of orzo pasta—or rice if you prefer something gluten-free or heartier.
Simmer the soup for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. The starch from the pasta will slightly thicken the broth, giving your Mediterranean Lemon Chicken Soup that luscious, velvety texture that feels like a hug in a bowl.
If you want to try another comforting soup with a similar texture, you’ll love my easy Thai chicken soup. It uses coconut milk instead of lemon, but the result is just as creamy and soothing.
Step 4: Prepare the Lemon-Egg Mixture (Avgolemono Style)
This is where the Mediterranean magic happens.
In a medium mixing bowl, whisk together 2 large eggs and ¼ cup of fresh lemon juice until the mixture is smooth and pale.
Now comes the tempering step—a little culinary trick that gives the soup its silky, custard-like body.
Ladle about ½ cup of hot broth from your soup pot into the egg-lemon mixture slowly, whisking constantly.
This gradual addition of heat tempers the eggs, meaning they’ll gently thicken your soup later instead of scrambling (which no one wants in their bowl).
Once your mixture is warm and smooth, slowly pour it back into the main pot while stirring continuously.
Tip: Keep your heat on low here. You want a soft simmer, never a boil. Boiling can cause the eggs to curdle, and we’re going for smooth and creamy perfection.
Step 5: Finish and Garnish
Let the soup gently simmer for another 2 minutes, stirring now and then.
Taste and adjust seasoning as needed—sometimes an extra squeeze of lemon or a pinch more salt brings everything to life.
Remove the pot from heat and stir in a generous handful of fresh parsley or dill for color and freshness.
Serve your Mediterranean Lemon Chicken Soup warm, ideally with a hunk of crusty bread for dipping or a light salad on the side.
Serving Suggestion: Pair it with a slice of sourdough or a simple Tuscan white bean soup for a Mediterranean-inspired meal that’s elegant yet easy.
Step 6: Make It Your Own
Once you’ve mastered the classic version, feel free to add your personal twist:
- Add greens: A handful of baby spinach wilts beautifully in the hot broth.
- Make it creamy: Stir in a splash of coconut milk or extra broth for a richer consistency.
- Boost the protein: Add chickpeas or lentils for a heartier Mediterranean variation.
Cooking, after all, should feel joyful and personal. This Mediterranean Lemon Chicken Soup is forgiving—so experiment, taste, and make it yours.
Bonus Tip: Slow Cooker Option
If you love set-it-and-forget-it meals, this soup adapts perfectly to the slow cooker.
Just like my crockpot Mexican chicken pozole verde, this one benefits from a slow simmer that deepens every flavor.
Here’s how:
- Add everything except the eggs and lemon juice to your slow cooker.
- Cook on Low for 6 hours or High for 3 hours.
- In the last 15 minutes, whisk the eggs and lemon juice, then slowly stir them into the hot broth just before serving.
The result? A creamy, tangy soup that tastes like it simmered on the stove all day—without you lifting a finger.
Final Step: Enjoy the Sunshine in a Bowl
Ladle your finished Mediterranean Lemon Chicken Soup into bowls, top with fresh herbs, and serve warm.
With every spoonful, you’ll taste the brightness of lemon, the heartiness of chicken, and the simple comfort that only home-cooked food can bring.
If you’re looking for another vibrant soup to add to your rotation, don’t miss my Italian penicillin soup—another Mediterranean-inspired favorite that heals everything from the sniffles to the soul.
Tips and Tricks for Perfect Mediterranean Lemon Chicken Soup
- Use fresh lemon juice. Bottled versions don’t have the same brightness.
- Don’t rush the tempering. Add the hot broth slowly to keep the eggs silky.
- Orzo vs. Rice: Orzo gives a creamier texture; rice makes it heartier.
- Add greens: Toss in a handful of baby spinach or kale near the end for extra nutrients.
- Make it creamy: Add a splash of coconut milk or more broth if you want a richer version.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: It freezes well for up to 2 months. Just skip the orzo before freezing—it can get mushy.
- Reheat: Warm on low heat, stirring gently. Add a squeeze of lemon to revive that fresh flavor.
FAQs
Can I make this Mediterranean Lemon Chicken Soup in a slow cooker?
Yes! Sauté the vegetables first, then add all ingredients (except eggs and lemon juice) to the slow cooker. Cook on low for 6 hours or high for 3 hours. Add the lemon-egg mixture at the end, stirring well before serving.
Can I use quinoa instead of orzo?
Absolutely. It adds a light, nutty flavor and keeps the soup gluten-free.
What can I serve with this soup?
Try it with a slice of sourdough bread, a Tuscan white bean soup on the side, or a crisp cucumber salad.
Conclusion
This Mediterranean Lemon Chicken Soup is proof that simple ingredients can bring you comfort, nourishment, and joy—all in one bowl. Whether you’re cooking for your family or making a cozy solo dinner, it’s the kind of meal that warms your soul without weighing you down.
So next time the evening chill rolls in, skip the takeout and let this lemony goodness simmer on your stove instead. You’ll be so glad you did.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Mediterranean Lemon Chicken Soup – The Ultimate Comfort in 30 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A bright and comforting Mediterranean Lemon Chicken Soup featuring tender chicken, vegetables, and orzo in a silky lemon-egg broth. Light yet filling, it’s the perfect blend of citrus and savory flavors.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, chopped
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie works great!)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup orzo or rice
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Fresh parsley or dill, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery, and sauté for 3–4 minutes, until softened.
3. Pour in the chicken broth, shredded chicken, oregano, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the orzo (or rice) and cook for 10 minutes until tender.
6. In a separate bowl, whisk together eggs and lemon juice until smooth.
7. Slowly ladle in about ½ cup of the hot soup broth, whisking continuously, to temper the eggs.
8. Gradually pour the tempered mixture back into the soup, stirring constantly.
9. Simmer for 2 more minutes (don’t let it boil, or the eggs may curdle).
10. Remove from heat and garnish with fresh parsley or dill.
11. Serve warm with crusty bread or a side salad.
Notes
Use fresh lemon juice for the brightest flavor—avoid bottled juice. Tempering the eggs is key to a creamy texture without curdling. For a creamier version, stir in a splash of coconut milk or additional broth just before serving. This soup pairs well with toasted pita or a light Greek salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
Keywords: Mediterranean Lemon Chicken Soup, avgolemono, lemon orzo soup
