Quick & Zesty Mediterranean Lemon Chicken Soup Recipe

Comfort and zest collide in this Mediterranean lemon chicken soup that promises a delightful culinary journey.

Bright citrus notes dance with tender chicken pieces, creating a harmonious blend of flavors.

Weeknight dinners demand something special, and this recipe delivers with its simple yet sophisticated approach.

Herbs whisper Mediterranean traditions into every spoonful, transporting you to sunny coastal kitchens.

Nutritious ingredients come together effortlessly, making preparation a breeze for busy home cooks.

Fragrant and warming, each bowl tells a story of rustic elegance and home-cooked love.

Mediterranean Lemon Chicken Soup Full of Zesty Freshness

• Quickly Customize: Swap ingredients like quinoa for orzo or swap chicken with tofu for a vegetarian twist, making this recipe super adaptable to different dietary needs and preferences.
• Master Mediterranean Techniques: Learn the classic avgolemono method of creating a creamy soup base using eggs and lemon, expanding your culinary skills with an authentic Greek cooking technique.
• Perfect Comfort Meal: Packed with tender chicken, hearty vegetables, and a bright lemony flavor, this soup delivers warmth and nourishment in every spoonful, ideal for chilly days or when feeling under the weather.
• Simple One-Pot Wonder: Prepare everything in a single pot, minimizing kitchen cleanup and making this recipe a stress-free meal solution for busy home cooks seeking delicious and nutritious food.

Ingredients Needed for Mediterranean Lemon Chicken Soup

• Chicken: Shredded meat provides hearty protein and main substance of the soup.

• Chicken Broth: Creates the liquid base with rich savory flavor.
• Orzo, Rice: Adds comforting texture and makes the soup more filling.

• Onions, Garlic, Carrots, Celery: Classic vegetable base that builds deep flavor foundation.
• Oregano, Turmeric, Salt, Black Pepper: Warm spices that enhance overall Mediterranean taste profile.

• Eggs, Lemon Juice: Traditional Greek avgolemono technique creates silky, tangy soup texture.

• Parsley, Dill: Fresh herbs add bright garnish and classic Mediterranean touch.

• Olive Oil: Traditional Mediterranean cooking fat for sautéing vegetables and developing initial flavor.

How to Cook Mediterranean Lemon Chicken Soup Perfectly

Step 1: Sizzle Aromatic Veggies

• Onions
• Garlic
• Carrots
• Celery

Cook for 3-4 minutes until vegetables become soft and fragrant.

• Oregano
• Turmeric
• Salt
• Black pepper

Stir everything together to blend seasonings.

Step 2: Pour and Simmer Liquid Base

Add chicken broth and bring to a rolling boil.

Drop in orzo or rice, then reduce heat to gentle simmer. Cook for 10-12 minutes until pasta or grains become tender.

Fold in shredded chicken and let it warm through completely.

Step 3: Create Creamy Lemon Fusion

Grab a separate mixing bowl.

Whisk eggs and fresh lemon juice until completely smooth. Carefully ladle one cup of hot broth into egg mixture, whisking constantly to prevent egg scrambling.

Slowly pour this tempered mixture back into soup pot, stirring continuously to create silky texture.

Step 4: Finish with Fresh Herbs

Allow soup to simmer for two minutes without boiling.

The liquid should slightly thicken. Sprinkle chopped fresh parsley or dill on top.

Serve piping hot and enjoy the Mediterranean comfort in a bowl.

Tips for Balancing Flavors in Mediterranean Lemon Chicken Soup

• Slowly add hot broth to egg mixture while whisking constantly to prevent scrambling and ensure a silky, smooth texture.
• Adjust lemon juice amount to taste, starting with less and adding more for desired tanginess without overpowering the soup.
• Watch pasta closely during simmering to keep it al dente and avoid turning mushy in the soup.
• Replace chicken with cooked white fish, tofu, or chickpeas for vegetarian and alternative protein options.
• Refrigerate soup separately from garnishes to maintain freshness and prevent herbs from wilting.

Flavorful Twists for Mediterranean Lemon Chicken Soup

• Greek Island Chicken Soup: Replace oregano with mint and add crumbled feta cheese for a traditional Greek flavor profile.
• Spicy Mediterranean Soup: Incorporate red pepper flakes and diced jalapeños for a zesty kick, using quinoa instead of orzo.
• Vegetarian Lemon Herb Soup: Swap chicken with roasted chickpeas and vegetable broth, adding extra herbs like thyme and rosemary for depth.
• Moroccan-Inspired Soup: Include cumin, cinnamon, and preserved lemon, then top with chopped almonds for a North African touch.

Pairings That Complement Mediterranean Lemon Chicken Soup

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Greek Assyrtiko that complements the soup's lemony brightness and cuts through its creamy texture.
• Serve with Herbed Focaccia Bread: Bake a warm, olive oil-brushed focaccia sprinkled with rosemary and sea salt to soak up the soup's rich broth and add a delightful crunch.
• Match with Greek Salad: Create a light side salad with cucumber, tomatoes, red onion, and feta cheese dressed in olive oil and oregano to enhance the Mediterranean flavors of the soup.
• Accompany with Kalamata Olive Tapenade: Spread a tangy olive spread on toasted baguette slices to provide a salty, robust counterpoint to the soup's delicate lemon and chicken profile.

Proper Storage for Mediterranean Lemon Chicken Soup

Store soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.

Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2 months. Avoid freezing if eggs are already mixed in the soup.

Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches steaming temperature.

Pour soup into saucepan over medium-low heat. Stir gently and frequently to prevent scorching. Add small splash of chicken broth if soup seems too thick. Warm until heated through, avoiding boiling to maintain creamy texture.

FAQs

• What is Avgolemono and how does it work in this soup?

Avgolemono is a traditional Greek technique of thickening soups and sauces using eggs and lemon juice. By slowly tempering the eggs with hot broth, you create a silky, creamy texture without curdling the eggs.

• Can I use different proteins instead of chicken?

Absolutely! You can substitute chicken with shredded turkey, cooked white fish, or keep it vegetarian by using chickpeas or tofu as your protein source.

• Is this soup healthy?

Yes, the soup is nutritious. It contains lean protein from chicken, vegetables with various vitamins, and antioxidants from turmeric and herbs. The broth-based recipe is low in calories and high in nutrients.

Mediterranean Lemon Chicken Soup Recipe

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4.7 from 39 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Hearty Mediterranean lemon chicken soup brings zesty sunshine to your bowl, delivering comfort with each spoonful. Mediterranean flavors dance through tender chicken, bright herbs, and silky broth, inviting you to savor a delightful culinary journey.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked shredded chicken
• 2 large eggs

Vegetables and Aromatics:

• 1 small onion
• 2 cloves garlic
• 2 carrots
• 2 celery stalks

Base and Seasonings:

• 6 cups (1.4 liters) chicken broth
• 2 tablespoons (30 milliliters) olive oil
• 1 cup (170 grams) orzo or rice
• 2 lemons (juice)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• Salt (to taste)
• Black pepper (to taste)

Garnish:

• Fresh parsley or dill (chopped)

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Instructions

1. Warm olive oil in a spacious pot over medium heat, introducing diced onions, minced garlic, chopped carrots, and sliced celery. Sauté for 3-4 minutes until vegetables become translucent and fragrant. Sprinkle oregano, turmeric, salt, and black pepper, stirring to distribute seasonings evenly.
2. Pour chicken broth into the pot and increase heat to achieve a rolling boil. Add orzo or rice, then reduce temperature to a gentle simmer. Allow grains to cook for 10-12 minutes, developing tenderness while absorbing the aromatic liquid.
3. Incorporate shredded chicken into the simmering soup, letting the protein warm through and meld with surrounding flavors.
4. Create a silky lemon-egg emulsion by vigorously whisking eggs and fresh lemon juice in a separate bowl until smooth and pale. Carefully introduce a cup of hot broth into the egg mixture, whisking continuously to prevent curdling.
5. Slowly stream the tempered egg mixture back into the soup, stirring consistently to maintain a creamy, uniform texture. Maintain a low simmer for an additional 2 minutes, allowing the soup to thicken slightly without reaching a boil.
6. Remove from heat and garnish with freshly chopped parsley or dill. Serve immediately while piping hot, offering a comforting Mediterranean-inspired culinary experience.

Notes

• Carefully temper eggs by slowly adding hot broth while whisking to prevent scrambling and ensure a silky, creamy texture.
• Choose gluten-free orzo or rice alternatives like quinoa or cauliflower rice for those with dietary restrictions.
• Use bone broth instead of regular chicken broth to boost protein and add deeper, richer flavor to the soup.
• Remove chicken skin before shredding to reduce fat content and create a lighter, healthier version of the soup.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 210 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 70 mg