Name: Mediterranean Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: For the Soup: 2 tablespoons olive oil; 1 small onion (finely chopped); 2 cloves garlic (minced); 2 carrots (diced); 2 celery stalks (diced); 1 teaspoon dried oregano; 1/2 teaspoon ground turmeric (optional, for color & depth); 6 cups chicken broth; 2 cups cooked shredded chicken (rotisserie works great!); 1 cup orzo or rice; 2 large eggs; Juice of 2 lemons (2freshly squeezed); Salt & black pepper (to taste); Fresh parsley or dill (chopped, for garnish)

Mediterranean Lemon Chicken Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish, with tender chicken, orzo, and vibrant lemony broth. A creamy, egg-based finish adds richness while the fresh parsley or dill brings a pop of color and freshness. It’s the perfect bowl of sunshine!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

For the Soup:
1. 2 tablespoons olive oil
2. 1 small onion (finely chopped)
3. 2 cloves garlic (minced)
4. 2 carrots (diced)
5. 2 celery stalks (diced)
6. 1 teaspoon dried oregano
7. 1/2 teaspoon ground turmeric (optional, for color & depth)
8. 6 cups chicken broth
9. 2 cups cooked shredded chicken (rotisserie works great!)
10. 1 cup orzo or rice
11. 2 large eggs
12. Juice of 2 lemons (2freshly squeezed)
13. Salt & black pepper (to taste)
14. Fresh parsley or dill (chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in oregano, turmeric, salt, and black pepper.
Add the Broth & Chicken: Pour in chicken broth and bring to a boil. Add orzo or rice and reduce heat to a simmer. Cook for 10-12 minutes until the pasta or rice is tender. Stir in shredded chicken and let it heat through.
Make the Lemon-Egg Mixture (Avgolemono Style): In a bowl, whisk eggs and lemon juice together until smooth. Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs (prevents curdling). Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.
Finish & Serve: Simmer for 2 minutes (do not boil) until the soup thickens slightly. Garnish with fresh parsley or dill and serve hot. Enjoy!

Notes

If you prefer rice over orzo, feel free to substitute, just be sure to adjust the cooking time.

This soup can be stored in the fridge for up to 3 days, making it perfect for leftovers!

The turmeric adds a lovely color, but it’s optional if you prefer a more subtle flavor.

Nutrition

Serving Size: 1 bowl (approx. 1/6th of the recipe)
Calories: 250 kcal
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg

Find it online: https://grandmarecipesflash.com/mediterranean-lemon-chicken-soup/