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Comforting Mediterranean Chicken Soup

Featured in Cozy soups to warm your heart.

This Mediterranean chicken and lemon soup takes inspiration from Greece's famous avgolemono. Made creamy without cream, it gets its smooth texture from an egg-lemon sauce. Shredded chicken and rice (or orzo) turn it into a filling, comforting meal. The key lies in carefully mixing the eggs and hot broth to avoid curdling. Fresh dill and lemon give it a bright and refreshing twist, perfectly balancing this dish's light yet hearty flavors.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 22:15:06 GMT
Mediterranean Chicken and Lemon Soup Pin it
Mediterranean Chicken and Lemon Soup | Tastyhush.com

Mediterranean chicken and lemon soup brings brightness and warmth to any table. This treasured recipe, inspired by Greek avgolemono, transforms simple ingredients into a velvety, comforting broth where zesty lemon harmonizes with tender chicken and silky eggs.

This soup first captivated me in a small taverna in Greece. The interplay between the rich broth and bright citrus created such a memorable impression that I spent months perfecting the recipe in my own kitchen.

Essential Ingredients

  • Chicken broth: Use homemade or quality store-bought without additives
  • Lemons: Select unwaxed, juicy fruits for best flavor
  • Eggs: Room temperature, farm-fresh eggs work best
  • Chicken: Free-range chicken provides superior taste and texture
  • Rice: Arborio rice adds natural creaminess
  • Dill: Fresh dill enhances the citrus notes

Step-by-Step Method

1.
Begin by gently sweating diced onions over medium heat until soft and translucent, building the soup's foundational flavors.
2.
Add minced garlic and cook briefly, just until fragrant, avoiding any browning that could create bitterness.
3.
Cook the rice until just tender with slight resistance, as it will continue absorbing liquid in the broth.
4.
Prepare the egg-lemon mixture by whisking eggs until frothy, then gradually incorporate lemon juice while continuing to whisk.
5.
Master the tempering process by slowly streaming hot broth into the egg mixture while whisking constantly for the signature silky finish.
6.
Complete the soup off heat, allowing residual warmth to heat the chicken while maintaining the sauce's texture.

Success lies in careful temperature control and patient tempering of the egg mixture.

Easy Chicken and Lemon Soup Pin it
Easy Chicken and Lemon Soup | Tastyhush.com

This soup becomes particularly comforting on autumn evenings, served alongside homemade garlic and herb croutons.

This Mediterranean classic has become a cherished remedy for dreary days, bringing sunshine to the table year-round.

Frequently Asked Questions

→ Can I use raw chicken?
Yes, but you’ll need to cook it in the broth first before adding the rice, which will increase the cooking time.
→ How do I keep the eggs from curdling?
Tempering is essential: gradually mix hot broth into the eggs while whisking constantly.
→ Is this soup freezer-friendly?
No, freezing is not recommended as it can change the texture of the egg-based sauce.
→ Can I swap rice for orzo?
Absolutely! Orzo is actually traditional for this dish. Just cook it according to the package instructions.
→ How should I reheat leftovers?
Heat slowly over low heat, stirring occasionally. Avoid boiling to keep the creamy texture intact.

Chicken Lemon Soup

A silky and cozy chicken soup with lemon, thickened with eggs for an extra creamy texture. A Mediterranean classic.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Soup Base

01 1 medium onion, finely chopped
02 1 tablespoon olive oil
03 2 garlic cloves, minced
04 1.5 liters chicken broth

→ Add-Ins and Grains

05 300g cooked chicken, shredded
06 100g uncooked rice (or orzo pasta)

→ Avgolemono Mixture

07 2 large eggs
08 Juice from 2 lemons (around 120ml)

→ Seasonings and Toppings

09 Fresh dill, chopped
10 Salt and pepper
11 Lemon wedges

Instructions

Step 01

Heat olive oil in a big pot over medium heat. Sauté the chopped onion for 5 minutes, then add the minced garlic and cook for another 1-2 minutes.

Step 02

Pour in the chicken broth and bring it to a boil. Stir in the rice and let it simmer for 10-12 minutes until the rice is soft.

Step 03

While the rice is cooking, whisk the eggs in a medium bowl until they appear frothy. Gradually add the lemon juice, whisking the whole time.

Step 04

Slowly pour 1-2 ladles of hot broth into the egg-lemon mixture while whisking nonstop. When combined, carefully stir the tempered mixture back into the pot.

Step 05

Stir in the shredded chicken and warm the soup for about 5 minutes. Don’t let it boil after adding the egg mixture. Season with salt and pepper.

Step 06

Ladle the soup into bowls, sprinkle with fresh dill, and serve with lemon wedges.

Notes

  1. Keep leftovers in the fridge for up to 2 days.
  2. When reheating, avoid boiling to prevent the eggs from curdling.

Tools You'll Need

  • Large pot
  • Whisk
  • Medium bowl
  • Ladle

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (if using orzo)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 12 g
  • Total Carbohydrate: 18 g
  • Protein: 22 g