A comforting Mediterranean-inspired soup that balances bright lemon flavor with tender chicken, silky eggs, and delicate orzo. Light yet satisfying, this soup is perfect for chilly evenings, quick lunches, or whenever you crave something nourishing and fresh.
Why You’ll Love This Recipe
This soup is warming without being heavy, thanks to the citrusy lemon juice and aromatic herbs. It comes together with simple pantry ingredients, uses cooked chicken to save time, and delivers a creamy texture without any dairy. The flavors are clean, vibrant, and deeply comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup:
2 tablespoons olive oil
1 small onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground turmeric (optional, for color and depth)
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup orzo pasta or white rice
2 large eggs
Juice of 2 large lemons (about 6 tablespoons), freshly squeezed
¾ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
2 tablespoons fresh dill, finely chopped, plus more for garnish
Lemon wedges, for serving
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, and cook for 4 to 5 minutes until softened.
Stir in the garlic, dried oregano, and turmeric. Cook for about 30 seconds until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the orzo or rice and cook for 8 to 10 minutes, stirring occasionally, until tender.
Reduce the heat to low and stir in the shredded chicken. Simmer for 2 to 3 minutes.
In a bowl, whisk the eggs with the lemon juice until smooth.
Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly.
Gradually pour the tempered egg-lemon mixture back into the pot, stirring continuously. Do not allow the soup to boil.
Season with salt and black pepper, then stir in the chopped dill.
Remove from heat and serve warm with lemon wedges on the side.
Servings and timing
Servings: 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Use quinoa or small pasta instead of orzo.
Add finely diced carrots with the celery for extra sweetness.
Replace dill with fresh parsley for a milder flavor.
Increase lemon juice slightly for a brighter, tangier soup.
Add a pinch of crushed chili flakes for gentle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat on the stovetop, stirring often. Avoid boiling to keep the soup smooth.
FAQs
Can I make this soup ahead of time?
Yes, but reheat gently and stir well before serving.
Will the eggs curdle in the soup?
No, as long as the eggs are tempered and the soup does not boil afterward.
Can I use leftover roasted chicken?
Yes, any cooked, shredded chicken works well.
Is this soup creamy without dairy?
Yes, the eggs create a naturally creamy texture.
Can I freeze this soup?
Freezing is not recommended, as the egg-lemon base may separate.
What can I substitute for orzo?
Rice, quinoa, or small pasta shapes are suitable alternatives.
How can I make the soup more lemony?
Add extra lemon juice at the end, adjusting to taste.
Is turmeric required?
No, it is optional and mainly adds color and subtle depth.
How can I thicken the soup?
Use slightly less broth or add more orzo or rice.
What pairs well with this soup?
It is delicious with warm bread or a simple salad.
Conclusion
Mediterranean Lemon Chicken Soup is a bright, comforting dish made with wholesome ingredients and timeless flavors. Easy to prepare and satisfying, it’s a recipe worth keeping on hand for cozy meals any time of year.
A bright and comforting Mediterranean-inspired soup with tender chicken, lemony eggs, orzo, and herbs. Naturally creamy without dairy and perfect for cozy meals.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground turmeric (optional)
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup orzo pasta or white rice
2 large eggs
Juice of 2 large lemons (about 6 tablespoons), freshly squeezed
¾ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
2 tablespoons fresh dill, finely chopped, plus more for garnish
Lemon wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add onion and celery, and cook for 4–5 minutes until softened.
Stir in garlic, oregano, and turmeric. Cook for about 30 seconds until fragrant.
Pour in chicken broth and bring to a gentle boil.
Add orzo or rice and cook for 8–10 minutes, stirring occasionally, until tender.
Reduce heat to low, add shredded chicken, and simmer for 2–3 minutes.
In a bowl, whisk eggs with lemon juice until smooth.
Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly.
Gradually pour the egg-lemon mixture back into the pot, stirring continuously. Do not boil.
Season with salt and pepper. Stir in chopped dill.
Remove from heat and serve warm with lemon wedges and additional dill if desired.
Notes
Temper the eggs properly to avoid curdling.
Do not let the soup boil after adding the egg-lemon mixture.
Use cooked leftover or rotisserie chicken to save time.
Orzo can be replaced with rice, quinoa, or other small pasta.
Add more lemon juice at the end for extra brightness.
