This Mediterranean Lemon Chicken Soup (often inspired by the Greek Avgolemono) is a bright, comforting, and deeply satisfying dish. It combines tender shredded chicken, tender rice or orzo, and a simple but elegant broth, finished with a generous amount of fresh lemon juice and sometimes tempered egg yolks to create a rich, tangy, and subtly creamy texture.
It’s the perfect light yet nourishing meal, packed with Mediterranean flavor and warmth.
📝 Ingredients List
The magic of this soup is the balance between the savory chicken and the bright acidity of the lemon.
For the Broth and Chicken:
- Chicken Broth: 6 cups (low sodium).
- Cooked Chicken: 2 cups, shredded (use rotisserie chicken or boiled chicken breasts for quick prep).
- Orzo or Rice: $1/2$ cup (Orzo is traditional, but short-grain rice works well).
- Carrots: 2 medium, diced small.
- Celery: 2 stalks, diced small.
- Garlic: 2 cloves, minced.
- Olive Oil: 1 tablespoon.
- Fresh Thyme: 1 teaspoon (or $1/2$ teaspoon dried).
- Bay Leaf: 1.
For the Lemon Finish (Avgolemono Style – Optional but Traditional):
- Large Eggs: 2 (must be room temperature).
- Fresh Lemon Juice: $1/4$ cup (plus more to taste).
🕒 Timing: Quick and Flavorful
This soup comes together quickly, especially if you have pre-cooked chicken ready to go.
| Phase | Time Estimate | Notes |
| Sauté & Simmer | 15 minutes | Cooking the mirepoix and starting the broth. |
| Cook Rice/Orzo | 10–15 minutes | Until al dente. |
| Lemon Finish | 5 minutes | Tempering the eggs (active attention needed). |
| Total Active Time | 35 minutes | Fast and fresh. |
🛠️ Step-by-Step Instructions
1. Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots and celery and sauté for 5 minutes until they begin to soften. Add the minced garlic and fresh thyme and cook for 1 minute until fragrant.
2. Build the Broth and Cook Orzo
Pour in the 6 cups of chicken broth. Add the bay leaf and bring the broth to a boil. Stir in the orzo (or rice). Reduce the heat to a simmer and cook for 10–15 minutes, or until the orzo/rice is al dente (cooked but still firm).
3. Prepare the Lemon Temper (Avgolemono Style – Optional)
While the soup simmers, prepare the lemon finish. In a medium bowl, whisk the 2 room-temperature eggs until light and foamy. Slowly whisk in the $1/4$ cup of fresh lemon juice.
4. Temper the Mixture (Crucial Step)
To prevent the eggs from curdling, you must temper them. Ladle about 1 cup of the hot broth from the simmering soup into the egg/lemon mixture very slowly while continually whisking the eggs. This gradually raises the temperature of the eggs.
5. Thicken the Soup
Remove the pot from the heat. Slowly pour the warm tempered egg/lemon mixture back into the main soup pot while continually stirring the soup. The heat from the broth will slightly thicken the soup base, giving it a rich, opaque, and subtly creamy texture. Do not return the pot to the heat after adding the egg mixture, as it will scramble the eggs.
6. Finish and Serve
Stir in the shredded cooked chicken. Taste the soup and adjust the salt, pepper, and lemon juice as needed (you may want an extra squeeze of lemon for brightness). Remove the bay leaf before serving. Serve immediately, garnished with fresh parsley or dill.
💡 Expert Tips
- Room Temperature Eggs: Using room temperature eggs is crucial for tempering, as cold eggs are more likely to scramble when they hit the hot liquid.
- Don’t Boil! Once the egg mixture is added to the soup, the pot must be removed from the heat. The residual heat is enough to thicken the sauce; boiling will instantly curdle the eggs.
- To Skip the Eggs: If you want a simpler, clearer broth, skip steps 3, 4, and 5. Instead, simply stir in the $1/4$ cup of lemon juice and 2 tablespoons of heavy cream (if desired) at the end of step 6.
❓ FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes, absolutely. Chicken thighs are a great choice as they add richness and stay incredibly moist. Simply substitute the breast meat with an equal amount of cooked and shredded thigh meat.
Q: My soup looks curdled. What happened?
A: Curdling happens when the egg mixture is added too quickly, or the heat is too high after the eggs are added. Ensure you remove the soup from the heat, pour the tempered mixture in very slowly, and stir constantly. If it has curdled, you can try stirring in a tablespoon of cold cream or milk to sometimes emulsify the mixture slightly.
Q: How should I store leftovers?
A: Leftovers should be stored in the refrigerator for up to 3 days. When reheating, reheat very gently over low heat, stirring occasionally, and do not let the soup boil to prevent the egg from separating or curdling.
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