Name: Mediterranean Lemon Chicken Soup
Prep time: 10 min
Cook time: PT-488455H14M51S
Total time: PT-488455H14M51S
Cuisine: Mediterranean
Ingredients: 1–2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 1 celery stalk, diced; 2–3 garlic cloves, minced; 2 bay leaves; 1 pound chicken breast or 2 cups shredded cooked chicken; 6 cups chicken broth; ½ cup uncooked rice (or orzo); 3 egg yolks (or 2 whole eggs); ¼–⅓ cup fresh lemon juice (plus zest, optional); 2 tablespoons fresh dill or parsley, chopped; Salt and pepper, to taste

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I’ve come across a delightful Mediterranean Lemon Chicken Soup—also known as Greek Avgolemono—that’s bright, comforting, and comes together in one pot in about 30–35 minutes.

Mediterranean Lemon Chicken Soup

Why You’ll Love This Recipe

I love how the lemon brightens the rich chicken broth and how the egg creates a silky, creamy texture without any dairy. It’s light yet satisfying, packed with familiar Mediterranean flavors and easy to make in under 40 minutes. I also appreciate that it’s pantry-friendly and reheats beautifully if I’m making it ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• olive oil
• onion (diced)
• carrot (diced)
• celery (diced)
• garlic cloves (minced)
• bay leaves
• chicken (breast or shredded cooked chicken)
• chicken broth
• rice (or orzo)
• egg yolks (or whole eggs, depending on preference)
• fresh lemon juice (and sometimes zest or peel strips)
• fresh dill or parsley
• salt and pepper to taste

directions

I heat olive oil in a heavy pot over medium to medium‑high heat, then sauté onion, carrot, and celery until softened, about 5–10 minutes.
I add garlic and cook for another minute, followed by bay leaves and chicken (raw or shredded). I then pour in chicken broth and bring the mixture to a gentle boil.
I stir in rice (or orzo) and simmer until tender—about 10–20 minutes depending on the choice of grain.
Meanwhile, I whisk egg yolks (or eggs) with lemon juice in a bowl. To temper, I slowly whisk in hot broth by the ladleful to avoid scrambling the eggs.
I gradually stir the tempered egg‑lemon mixture back into the pot while whisking constantly, keeping the heat low and avoiding boiling.
Finally, I stir in shredded chicken (if not already added), fresh dill or parsley, and adjust seasoning with salt, pepper, and extra lemon juice to taste. I serve immediately for the best texture.

Servings and timing

• Yields about 4–6 servings
• Prep time: about 10 minutes
• Cook time: 15–25 minutes
• Total time: around 30–35 minutes

Variations

• I use orzo instead of rice for a quicker-cooking, pasta-like texture.
• I sometimes swap rice for cauliflower rice and add grated zucchini for extra vegetables in a low‑carb version.
• I leave out eggs and use extra broth if I want a lighter version—just note it won’t be as creamy.
• I substitute chickpeas and vegetable broth for a vegetarian twist.

storage/reheating

I let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to 3–4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring often and stopping before it boils to prevent curdling the eggs.

FAQs

What makes avgolemono different from regular chicken soup?

It gets its signature silky texture and bright lemony tang from the egg‑lemon mixture that’s tempered and whisked into the broth instead of using cream or dairy.

Can I use leftover or rotisserie chicken?

Absolutely. I often use shredded rotisserie chicken to save time—it works beautifully and maintains the flavor.

Is this soup gluten-free?

If I use rice, yes—it’s naturally gluten-free. If I choose orzo or couscous, those contain gluten, so I’d stick with rice or cauliflower rice for a gluten-free version.

Can I freeze this soup?

I usually avoid freezing it since the egg‑lemon mixture can separate. Instead, I refrigerate and reheat gently. If necessary, I freeze it and reheat slowly with a splash of extra broth.

Why is tempering the eggs important?

Tempering—slowly whisking hot broth into the egg‑lemon mixture—prevents the eggs from scrambling when added to the pot, giving the soup a creamy, smooth texture.

Conclusion

I love making this Mediterranean Lemon Chicken Soup when I’m craving something warm, bright, and nourishing. It’s quick, uses simple ingredients, and delivers comforting creaminess without dairy. Whether I’m feeding a crowd or prepping lunch for the week, this soup always hits the spot with tangy lemon, tender chicken, and satisfying rice or pasta, keeping things light yet filling.