Mediterranean Lemon Chicken Soup

Light, bright, and full of vibrant Mediterranean flavors, this Mediterranean Lemon Chicken Soup is the ultimate comfort food with a sunny twist. Tender chicken, fresh vegetables, and hearty rice come together in a tangy lemon broth that’s both soothing and energizing. Whether you’re under the weather or just in need of a nourishing bowl, this zesty soup hits all the right notes.

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Why You’ll Love This Recipe
Zesty & Refreshing – Lemon adds brightness to every spoonful.
Comforting & Nourishing – A warm, hearty dish that’s light on the stomach.
Protein-Packed – With lean chicken breast and optional egg for richness.
Gluten-Free Friendly – Naturally free of gluten and easy to adapt.
Easy to Make – Ready in under 40 minutes with simple steps.

Ingredients You’ll Need

For the Soup Base:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp ground turmeric (optional for color & depth)
• 1.2 liters (5 cups) chicken broth
• 1 bay leaf
• 2 cooked chicken breasts, shredded (or 2 cups leftover rotisserie chicken)
• 100 g (½ cup) white rice (or orzo pasta)
• Salt and black pepper, to taste

For the Lemon-Egg Mixture (Avgolemono-style, optional):

• 2 eggs
• Juice of 2 lemons
• 2 tbsp hot broth (tempering the eggs)

Garnish & Serving:

• Fresh parsley or dill, chopped
• Lemon slices or zest
• Cracked black pepper
• Crusty bread or pita on the side

Tools You’ll Need
Large soup pot
Ladle
Whisk
Cutting board & knife
Mixing bowl (for lemon-egg mixture, if using)

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Sauté for 5–7 minutes until soft.
3. Add garlic, oregano, and turmeric. Stir for 1 minute until fragrant.

Step 2: Simmer the Soup

1. Pour in the chicken broth and add the bay leaf.
2. Bring to a gentle boil.
3. Add rice and cook uncovered for 10–12 minutes until tender.
4. Add shredded chicken and simmer for another 5 minutes.
5. Season with salt and pepper to taste.

Step 3: Add the Lemon-Egg Mixture (Optional)

1. In a bowl, whisk eggs with lemon juice until smooth.
2. Slowly pour in 2–3 tbsp of hot broth while whisking to temper.
3. Gradually stir this egg-lemon mixture back into the pot (off the heat).
4. Stir gently to thicken without scrambling the eggs.
5. Do not boil once eggs are added—just warm through.

Step 4: Finish and Serve

1. Remove bay leaf.
2. Ladle soup into bowls and garnish with parsley, dill, lemon zest, or extra cracked pepper.
3. Serve with crusty bread or warm pita on the side.

Tips for Perfect Lemon Chicken Soup
Use Homemade Broth – It boosts the flavor beautifully.
Shred Chicken Finely – For even distribution and tender texture.
Temper Eggs Slowly – Prevents curdling and ensures a silky soup.
Don’t Overcook Rice – It should be tender but not mushy.
Brighten with Zest – Lemon zest enhances aroma and flavor.

Serving Suggestions
With Garlic Bread – Perfect for dipping into the lemony broth.
With Greek Salad – A fresh and crunchy side dish.
As a Light Dinner – Pair with roasted vegetables or olives.
With Hummus & Pita – Add Mediterranean flair to your table.
As a Healing Meal – Ideal for colds or post-travel recovery.

How to Store & Reheat

Store:
Refrigerate soup (without egg mixture) for up to 4 days.
If using the egg-lemon mixture, consume within 2 days for best texture.

Freeze:
Without eggs: Freeze up to 2 months.
Thaw overnight in the fridge before reheating gently.

Reheat:
Stovetop: Warm over medium-low, stirring occasionally.
Microwave: Reheat in short intervals, stirring between each.

Frequently Asked Questions

1. Can I use orzo instead of rice?
   Yes! Cook it until al dente—perfect for a Greek-style twist.
2. Can I skip the egg-lemon (avgolemono) mix?
   Absolutely! It’s delicious both with and without the creamy touch.
3. Is this soup good for meal prep?
   Yes—just store the lemon-egg mixture separately and stir in when reheating.
4. Can I make it vegetarian?
   Swap chicken for chickpeas and use veggie broth—it’s still delicious!

Final Thoughts
This Mediterranean Lemon Chicken Soup is a light yet comforting bowl of goodness that’s easy to make and bursting with flavor. Whether you go classic or avgolemono-style, it’s a soup that warms from the inside out with every spoonful of lemony, herby richness.

Make it once, and it might just become your new go-to for cozy nights or wholesome lunches.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisine: Mediterranean

Nutritional Information (Per Serving, 1 of 4):
Calories: 280 | Protein: 25g | Carbs: 22g | Fat: 12g | Fiber: 2g | Sodium: 650mg

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