Name: Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 medium onion, diced (about 150 g); 2 cloves garlic, minced; 6 cups chicken broth; ½ cup uncooked rice (or orzo pasta); 2 cups cooked shredded chicken (rotisserie or poached); 2 large eggs; Juice of 2 lemons (about ½ cup); Salt and pepper, to taste; Fresh dill, chopped (for garnish); Lemon wedges (for serving)

I love how this soup offers cozy warmth with a bright lemon punch. It’s creamy without using cream and packed with tender chicken—everything I want from a comforting yet refreshing meal. Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

Why You’ll Love This Recipe

I adore its fresh, tangy flavor from real lemon juice
It achieves a velvety, decadent texture without heavy cream—thanks to the egg-lemon technique
It’s quick (under 30 minutes) and easy to make
It’s flexible: rice or orzo, add greens, switch herbs—whatever I’m in the mood for

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1 medium onion, diced (about 150 g)
2 cloves garlic, minced
6 cups chicken broth
½ cup uncooked rice (or orzo pasta)
2 cups cooked shredded chicken (rotisserie or poached)
2 large eggs
Juice of 2 lemons (about ½ cup)
Salt and pepper, to taste
Fresh dill, chopped (for garnish)
Lemon wedges (for serving)

directions

I heat olive oil in a large pot over medium heat. I add onion and cook for about 5 minutes until softened, then sauté garlic for 1–2 minutes until fragrant.
I pour in chicken broth, bring it to a boil, add rice or orzo, and simmer for 10–12 minutes until tender.
I whisk the eggs until frothy and slowly whisk in lemon juice.
To temper the eggs, I gradually whisk in 1–2 cups of the hot broth, then stir this mixture back into the soup—being careful not to let it boil after this point.
I stir in shredded chicken and warm it through for about 5 minutes. I season with salt and pepper.
I ladle the soup into bowls, garnish with dill, and serve with lemon wedges.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes substitute rice with orzo pasta or quinoa for different textures
I boost nutrition by stirring in spinach, kale, peas, or shredded carrots
For a mellower lemon taste, I use juice from just 1 lemon and adjust at the end
I swap dill for parsley or thyme when I want a different herb note

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently over low heat and add a splash of broth if it thickens. I stir constantly to preserve the creamy texture and avoid curdling.

FAQs

Can I use quinoa or another grain instead of rice?

Yes—I often switch to quinoa, farro, or orzo. I just adjust cooking time accordingly for the best texture.

Is this soup gluten-free?

It is, as long as I use rice or certified gluten-free pasta instead of orzo.

Can I freeze this soup?

I don’t recommend freezing it. The egg-lemon mixture can separate upon thawing, resulting in a grainy texture.

How do I prevent the eggs from scrambling?

Tempering is key. I whisk hot broth into the egg-lemon mix slowly before adding it back to the pot. I also make sure not to boil the soup after adding the eggs.

Can I make this vegetarian?

Absolutely. I swap chicken broth for veggie broth and leave out the chicken, or sometimes add chickpeas for protein.

Conclusion

I love how this Mediterranean Lemon Chicken Soup warms and brightens the day at the same time. It’s easy, flexible, and hits all the right notes—creamy, tangy, and comforting. I’m already looking forward to my next bowl!